BLACK LICORICE ICE CREAM
This Black Licorice Ice Cream is rich, decadent and creamy with a luxurious black licorice flavor that your mouth will fall in love with.
Provided by Kristi
Categories Desserts
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.
- 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).
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).
BLACK LICORICE ICE CREAM
This recipe uses anise flavoring, which is the flavoring used for black licorice. It is simple, smooth and delicious
Provided by Kirk W.
Categories Frozen Desserts
Time 45m
Yield 1 Gallon Ice Cream, 36 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and add sugar 1/2 cup at a time, beating after each addition. Add whipping cream, anise flavoring, lemon flavoring, salt and food coloring if desired. Pour into canister and fill to full line with milk (7-8 cups). Freeze in 1 gallon ice cream freezer according to manufacturer's directions.
Nutrition Facts : Calories 183.3, Fat 12.1, SaturatedFat 7.3, Cholesterol 63.5, Sodium 57.5, Carbohydrate 16.9, Sugar 13.9, Protein 2.8
BLACK LICORICE SQUARES
Slightly chewy and filled with heady molasses and anise flavours, this candy is a decadent treat for anyone who loves black licorice.
Provided by YummySmellsca
Categories Candy
Time 30m
Yield 36 pieces, 36 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9 x 5" loaf pan with parchment paper.
- In a heavy pot, combine cream, butter, corn syrup, molasses, sugars and salt to a boil.
- Reduce heat to medium-low and cook, stirring constantly, until the mixture reaches 260°F.
- Remove from heat and thoroughly stir in the flour, candy oil and food colouring if using.
- Quickly and carefully pour the candy into the pan.
- Allow to set for 10 minutes, then score with a bench scraper or sharp chef's knife and allow to cool completely before separating and wrapping the pieces.
Nutrition Facts : Calories 39.5, Fat 1.6, SaturatedFat 1, Cholesterol 4.5, Sodium 46, Carbohydrate 6.4, Fiber 0.1, Sugar 4.2, Protein 0.2
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.
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