Licorice Ice Cream Food

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 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.

LICORICE ICE CREAM SANDWICHES

Steps:

• Stir 1/2 teaspoon anise extract into 1 pint softened vanilla ice cream; freeze until firm. Sandwich between vanilla wafer cookies and roll the sides in pink and white sprinkles. Freeze at least 1 hour.

BLACK LICORICE ICE CREAM

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.

LICORICE ICE-CREAM & MERINGUE

Steps:

• For licorice ice-cream,
• using an electric mixer, whisk egg yolks and sugar until thick and pale.
• Combine milk and cream in a saucepan and bring to just below the boil, then, whisking continuously, pour cream mixture into yolk mixture and combine well.
• Return mixture to same pan, then stir over low heat until mixture thickens enough to coat the back of a wooden spoon;
• do not boil.
• Remove from heat, pour into a large bowl and cool slightly.
• Meanwhile, place licorice in a saucepan with 100ml water and stir over low heat for 10-12 minutes or until mixture forms a paste (it doesn't matter if there are still a few lumps in the paste).
• Add paste to warm custard, then, using a blender, blend until smooth and well combined.
• Strain mixture into a bowl, cool, then cover and refrigerate until chilled.
• Freeze mixture in an ice-cream maker according to manufacturer's instructions.
• For Meringue:.
• Using an electric mixer, whisk egg whites until soft peaks form,
• then gradually add sugar, beating well after each addition.
• Add cream of tartar, cornflour and vinegar and whisk for another 30 seconds or until just combined.
• Using a spatula, spread mixture over 2 baking paper-lined oven trays to 4mm-thick and cook at 120C for 2½-3 hours or until meringue is firm but not brown.
• Remove from oven, then, being careful as meringue is very delicate,
• cut meringue into twelve 5x15cm rectangles and cool completely;
• don't worry if some shards break as the quantity of meringue will allow for this.
• Sandwich scoops of ice-cream between shards of meringue and serve immediately.

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.