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 PUDDING
Scandinavians simply adore black licorice; the selection available in their grocery stores rivals that of chocolate bars in ours. But you don't have to be crazy about it to enjoy this pudding, which is wonderfully smooth and tantalizingly tinged with molasses and anise. We found that Panda brand black licorice works best in this particular recipe.
Categories Dairy Egg Dessert Freeze/Chill Chill Anise Molasses Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.)
- Increase heat to moderate and bring milk mixture to a bare simmer.
- Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
- Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
- Whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F. Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
- Chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.
- Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
- Serve with almond cakes.
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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