Licorice Ice Cream Recipes

DAIRY-FREE TIGER TAIL ICE CREAM

Steps:

• Place all ingredients for the orange ice cream into your ice cream maker (follow ice cream maker instructions) or your high speed blender, or food processor.
• If using a blender, blend until smooth. Once smooth, pour into ice cube trays and freeze.
• While orange flavour is freezing, pour all black licorice ingredients into your blender or food processor. Blend until until smooth and set aside.
• Once orange ice cream is set, scoop out of ice cream maker, or pop out of ice cube tray and place in a large glass container with space between scoops or cubes. Slowly pour in the black licorice flavour so it pools around the orange cubes. Layer more scoops or cubes of orange and pour more black licorice.
• Once both flavours are used up, place the entire container in the freezer to to set.
• Remove from freezer about 10 minutes before you wish to serve.
• Scoop and serve it up!

BLACK ICE LICORICE ICE CREAM

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).

LICORICE TOFFEE ICE CREAM RECIPE

Steps:

• Place the licorice toffee sweets into a saucepan and stir in the milk. Bring the pan slowly up to boiling point, stirring all the time and be sure that the toffees completely melt.
• This can take 5 to 10 minutes. Place to one side.
• In a separate bowl, beat and mix together the egg yolks and sugar until thick.
• Pour the hot milk and toffees mixture into the combined egg yolks and sugar, stirring whilst doing so. Then pour this back into the pan and heat gently; keep stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
• When the custard base is cold stir in the cream (and the vanilla extract if you want to use it).
• Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

BLACK LICORICE ICE CREAM

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.
• While the licorice is breaking down, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam. Do not let it boil - just steam!
• Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and very 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 it boil. Add the black food coloring, if desired.
• Pour back into the bowl and set aside for about 30 minutes to cool, stirring occasionally.
• (NOTE: 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).

LICORICE ICE CREAM

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.