Ingredients for Licorice Chunk Ice Cream
- Whipping Cream
- 1 cup whole milk
- 1 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Anise Seed
- Black Licorice
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How to Make Licorice Chunk Ice Cream
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves completely.
- Remove from heat and stir in the licorice extract and vanilla extract.
- In a separate bowl, whisk together the egg yolks.
- Slowly temper the hot cream mixture into the egg yolks, whisking constantly to prevent scrambling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl. Discard solids.
- Stir in the chopped licorice chunks.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to fully chill.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
134g
Fat
118g
Carbs
14g
