Black Ice Licorice Ice Cream

Name: Black Ice Licorice Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 71 grams black licorice sticks, gently crushed; 2 egg yolks; 3 drops few of natural black food coloring; 79 milliliters superfine or granulated sugar; 118 milliliters heavy cream; 0 teaspoons vanilla extract; 237 milliliters whole milk

If 42 cents per serving falls in your budget, Black Ice Licorice Ice Cream might be a spectacular gluten free and vegetarian recipe to try. This recipe makes 8 servings with 142 calories, 4g of protein, and 10g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. Summer will be even more special with this recipe. Head to the store and pick up granulated sugar, egg yolks, few drops of natural food coloring, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Licorice

Water

Equipment you will use

Sauce Pan

Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.

Ingredients you will need

Cream

Milk

Equipment you will use

Sauce Pan

Whisk the egg yolks in a heatproof bowl until smooth.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Licorice

Custard

Vanilla

Sugar

Egg

Milk

Equipment you will use

Wooden Spoon

Whisk

Sauce Pan

Add the black food coloring to desired effect.

Ingredients you will need

Food Color

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.

Ingredients you will need

Water

Ice

Equipment you will use

Bowl

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.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

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).

Ingredients you will need

Ice Cream

Equipment you will use

Spatula

Inside Scoop

Calabrian licorice is probably the best in the world. The soil and climate in Calabria, the "toe" of Italy, is ideal for growing glycyrrhiza glabra, the roots of which produce licorice with a bittersweet taste that is said to have soothing properties for digestion and sore throats

Ingredients you will need

Licorice