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).
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.
20-SECOND PEANUT BUTTER CHUNK ICE CREAM
Make and share this 20-Second Peanut Butter Chunk Ice Cream recipe from Food.com.
Provided by Food.com
Categories Ice Cream
Time 6h5m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a food processor, add the almond milk followed by frozen bananas and two tablespoons of the crunchy peanut butter. Blend until smooth. Add remaining 3 tablespoons peanut butter and pulse once or twice to incorporate. Do not overblend.
- Transfer ice cream to a loaf pan and cover with plastic wrap. Freeze until hardened, at least 8 hours, or overnight. Alternatively, for a soft-serve consistency, serve immediately.
- ALTERNATIVE FLAVORS:.
- MIXED BERRY: Omit peanut butter and add 2 cups mixed frozen berries.
- STRAWBERRY: Omit peanut butter and add 1 1/2 cups frozen strawberries at the initial blending. When smooth, 1 cup chopped frozen strawberries at the end, pulsing just until incorporated. Do not overblend.
- CHOCOLATE MINT: Omit peanut butter and add 2-3 drops mint extract (or more to taste) at the initial blending. When smooth, add a few drops of green food coloring to reach desired color (optional), blending until color is well-distributed. Add 3 1/2 ounces roughly chopped semi-sweet chocolate, pulsing just until incorporated. Do not overblend.
- NUTELLA: Omit peanut butter and add 5 tablespoons Nutella at initial blending. When smooth, add 3 tablespoons Nutella and pulse just until incorporated. Do not overblend.
Nutrition Facts : Calories 88.6, Fat 4.1, SaturatedFat 0.7, Sodium 38.9, Carbohydrate 12.5, Fiber 1.9, Sugar 6.4, Protein 2.4
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
LICORICE TOFFEE ICE CREAM RECIPE
Homemade Ice Cream - Licorice Toffee Ice Cream Recipe If you like licorice and especially licorice toffee, you'll love making this ice cream.
Provided by Licorice Connoisseu
Categories Frozen Desserts
Time 2h20m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 407.5, Fat 28.8, SaturatedFat 16.8, Cholesterol 257.7, Sodium 60.6, Carbohydrate 33.4, Sugar 28.4, Protein 5.7
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- Stir together milk, heavy cream, and sugar in a medium saucepan. Cook over medium, whisking often, until just simmering, 15 to 17 minutes. Remove pan from heat; stir in licorice. Let steep 20 minutes. Pour licorice mixture through a fine wire-mesh strainer into a medium bowl; discard solids. Whisk together egg yolks in a large bowl. Whisking constantly, gradually pour milk mixture into yolks in a slow, steady stream. Stir in salt; return to saucepan. Cook over low, whisking often, until mixture is slightly thickened and coats back of a spoon, about 9 minutes. Let cool 15 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; cover and refrigerate until completely chilled, at least 8 hours or overnight.
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