Salted Licorice

Name: Salted Licorice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 3 egg yolks; 473 milliliters heavy cream; 6 black Red Vines licorice, cut into 1/2-inch pieces; 1 Tbsp salt; 237 milliliters sugar; 237 milliliters whole milk

Salted Licorice might be a good recipe to expand your side dish repertoire. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 1379 calories, 13g of protein, and 99g of fat. This recipe serves 2. From preparation to the plate, this recipe takes around 45 minutes. A mixture of egg yolks, heavy cream, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet.

Instructions

Fill a large bowl or pan with ice and water.

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Water

Ice

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Bowl

Frying Pan

Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.

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Ice

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Sieve

Bowl

In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, licorice, and salt and cook, whisking occasionally, until much of the licorice has melted and the mixture is hot but not boiling, about 20 minutes.

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Licorice

Cream

Milk

Salt

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Whisk

Sauce Pan

Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.

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Egg Yolk

Sugar

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Whisk

Bowl

Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly.

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Cream

Egg Yolk

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Whisk

Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.

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Cream

Egg Yolk

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Sauce Pan

Spatula

Frying Pan

Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath.

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Custard

Ice

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Sieve

Bowl

Let cool, stirring occasionally.

When the custard has totally cooled, cover the bowl and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

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Ice Cream

Custard

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Ice Cream Machine

Bowl

From Humphry Slocombe Ice Cream Book by Jake Godby, Sean Wahey & Paolo Lucchesi. Text copyright © 2012 by Jake Godby and Sean Wahey; photographs copyright © 2012 by Frankie Frankeny. Published by Chronicle Books, LLC.

Ingredients you will need

Ice Cream