Licorice Ice Cream Sandwiches Food

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.

CHOCOLATE COOKIE CHURRO ICE CREAM SANDWICHES

Steps:

• Crush 6 of the chocolate sandwich cookies with your hands into a medium bowl. Pour the milk over the cookies. Set aside to soak for 30 minutes.
• Meanwhile, pulse the remaining 6 cookies in a food processor until broken into small pieces. Add the cocoa powder and pulse until the cookies are finely ground into a dark powder. Add the flour and pulse until combined. Sift the dry ingredients into a medium bowl; set aside.
• Strain the cookie milk into a heavy-bottomed saucepot (discard the soaked cookie crumbs). Add the butter, salt and 1/2 cup water. Cook over medium-high heat until the butter is melted and the mixture is just below a simmer, about 2 minutes. Remove from the heat and whisk in the dry ingredients. Add the eggs one by one, whisking vigorously for 30 seconds after each addition, until a smooth dough comes together. Scrape the dough into a pastry bag fitted with a small star tip.
• Line 2 baking sheets with parchment. Pipe the dough into 2 1/4-inch rounds starting in the center and moving in a circular motion. Repeat until all of the dough has been piped (about 24 rounds). Place the baking sheets in the freezer for at least 1 hour.
• When ready to cook the churros, pour the oil into a large heavy-bottomed saucepot fitted with a deep-frying thermometer. Heat the oil over medium heat until the thermometer registers 350 degrees F. Line a baking sheet with paper towels and top with a wire cooling rack. Put the sugar in a wide dish.
• Carefully lower the churros a few at a time into the hot oil. Be sure not to crowd the oil or the temperature will drop. Control the heat to maintain 350 degrees F. Fry until the churros rise to the surface of the oil, about 2 minutes. Drain on the prepared cooling rack. Repeat with the remaining churros. Allow the churros to cool slightly.
• Toss the churros in the sugar until completely coated, then tap gently against the side of the dish to remove any excess. Put the churros back on the cooling rack.
• Scoop about 1/4 cup of the ice cream onto 12 of the churros. Top the scoops of ice cream with the remaining churros and gently press down to create sandwiches. Serve immediately.

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.