LICORICE ICE CREAM
This is a recipe with lots of taste and very little fuss. From the food and wine paring cookbook "A Matter of Taste" by Lucy Waverman and James Chatto. Use premium quality ice cream for the best results.
Provided by Chef Regina V. Smith
Categories Frozen Desserts
Time 4h10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Let the ice cream sit for 30 minutes at room temperature in order to soften.
- Combine the softened ice cream with the Sambucaa (or Pernod) and the chopped licorice candy. Mix well.
- Refreeze for at least 4 hours.
BLACK ICE LICORICE ICE CREAM
Provided by Matt O'Connor
Categories Milk/Cream Ice Cream Machine Dairy Halloween Frozen Dessert
Yield About 2 cups
Number Of Ingredients 7
Steps:
- 1. Put the licorice in a saucepan with 1/2 cup of water and place over low heat for 15 minutes, stirring occasionally, until the licorice has melted.
- 2. Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
- 3. Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan, place over low heat, stir in the melted licorice, and heat until the custard thinly coats the back of a wooden spoon. Do not let boil. Add the black food coloring to desired effect.
- 4. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator.
- 5. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
- 6. When the churning is complete, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).
BLACK ICE LICORICE ICE CREAM RECIPE - (4.2/5)
Provided by MJH
Number Of Ingredients 7
Steps:
- Put the licorice in a saucepan with 1/2 cup of water and place over low heat for 15 minutes, stirring occasionally, until the licorice has melted. Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil. Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan, place over low heat, stir in the melted licorice, and heat until the custard thinly coats the back of a wooden spoon. Do not let boil. Add the black food coloring to desired effect. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions. When the churning is complete, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).
More about "black licorice ice cream recipes"
BLACK LIQUORICE ICE CREAM: UNUSUAL YET DELICIOUS! - TEA …
From teawithmum.com
- Place the liquorice and water in a saucepan over low heat, stirring occasionally for about 15 minutes, until the liquorice has melted. Remove from the heat and allow to cool.
- Pour the milk and cream into another saucepan and heat on low until it starts to steam. Do not bring to the boil! Remove from heat and allow to cool while you do the next step.
- Place the eggs in a heatproof bowl (I just used my KitchenAid with the whisk attachment) and whisk. Add the sugar, vanilla and salt and whisk until pale and fluffy.
- While whisking, add the milk and cream mixture a little at a time (I added about 1/3 of a ladle at a time). Wait until this amount is combined before adding any more. The aim is not to let the eggs scramble.
BLACK ICE LICORICE ICE CREAM | LEY - COPY ME THAT
From copymethat.com
BLACK LICORICE ICE CREAM — TRAILS AND TARRAGON
From trailsandtarragon.com
BLACK LICORICE ICE CREAM – COOKING KATE
From cookingkate.com
ENDLESS ICE CREAM: BLACK LICORICE
From endlesssimmer.com
10 BEST LICORICE ICE CREAM RECIPES - YUMMLY
From yummly.com
DUTCH NO-CHURN LICORICE ICE CREAM - BY ANDREA JANSSEN
From byandreajanssen.com
EASY BLACK LICORICE ICE CREAM - CUT OUT + KEEP
From cutoutandkeep.net
LICORICE ICE CREAM RECIPE - ALECIA MOORE, ROBBIE …
From foodandwine.com
BLACK LICORICE ICE CREAM RECIPE – A FLAVORFUL FROZEN TREAT
From simplycookings.com
BLACK LICORICE ICE CREAM
From icecreamfromscratch.com
10 BEST BLACK LICORICE RECIPES - YUMMLY
From yummly.com
SALTED BLACK LICORICE ICE CREAM - RED VINES
From redvines.com
BLACK LICORICE ICE CREAM RECIPE - YUMMLY
From yummly.co.uk
BLACK ICE LICORICE ICE CREAM | SUSAN MCDONIC - COPY ME THAT
From copymethat.com
BLACK LICORICE ICE CREAM RECIPE - UNIQUE AND BOLD FLAVOR
From icecreamservices.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love