Include in Print View:

Licorice Chunk Ice Cream

Licorice Chunk Ice Cream recipe image
This Licorice Chunk Ice Cream is a bold, sophisticated treat for those who love the distinct flavor of anise. The base is a classic, silken custard made from heavy cream, milk, and egg yolks, gently infused with crushed aniseed for a warm, spicy aroma. Chopped black licorice whips are folded in just before freezing, providing a delightful chewy contrast to the smooth, cold ice cream. It&# 226;ÂÂs an indulgent dessert that balances sweet creaminess with the complex, herbal notes of licorice. Perfect for special occasions or for adventurous palates looking for a unique frozen dessert experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 541.2
Dietary: Gluten-free
Description
This Licorice Chunk Ice Cream is a bold, sophisticated treat for those who love the distinct flavor of anise. The base is a classic, silken custard made from heavy cream, milk, and egg yolks, gently infused with crushed aniseed for a warm, spicy aroma. Chopped black licorice whips are folded in just before freezing, providing a delightful chewy contrast to the smooth, cold ice cream. It&# 226;ÂÂs an indulgent dessert that balances sweet creaminess with the complex, herbal notes of licorice. Perfect for special occasions or for adventurous palates looking for a unique frozen dessert experience.
Ingredients
  • 1 1/2 cup Whipping cream
  • 1 1/2 cup Milk
  • 2/3 cup Sugar
  • 3 Egg Yolks
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Aniseed
  • 1/2 cup Black licorice whips;chopped
Directions
  1. 1
    In a heavy 2-quart saucepan, combine the whipping cream, milk, and sugar.
  2. 2
    Heat over medium-low heat, stirring occasionally, until the sugar is completely dissolved and the mixture is hot but not boiling.
  3. 3
    In a small bowl, lightly whisk the egg yolks.
  4. 4
    While whisking constantly, slowly pour 1 cup of the hot cream mixture into the egg yolks to temper them.
  5. 5
    Pour the egg mixture back into the saucepan with the remaining cream mixture.
  6. 6
    Cook over medium-low heat, stirring constantly with a wooden spoon, for about 8 minutes.
  7. 7
    Continue stirring until the mixture thickens enough to coat the back of a spoon and registers 175-180 degrees F on a candy thermometer.
  8. 8
    Remove the pan from the heat and stir in the vanilla extract.
  9. 9
    Roughly crush the aniseed using a mortar and pestle or by bruising them in a plastic bag with a hammer.
  10. 10
    Stir the crushed aniseed into the hot custard base.
  11. 11
    Cover the mixture and refrigerate for at least 1 hour, or until completely chilled.
  12. 12
    Strain the chilled custard through a fine-mesh sieve to remove the anise seeds.
  13. 13
    Stir the chopped black licorice pieces into the strained custard.
  14. 14
    Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 541.2kcal
% Daily Value *
Total Fat 33.4g52%
Saturated Fat 20.5g103%
Cholesterol 100.8mg34%
Sodium 45.1mg2%
Total Carbohydrate 55.3g19%
Dietary Fiber 0.1g1%
Sugars 46.8g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: licorice, ice cream, custard, anise, dessert, chocolate, cream, egg yolks, frozen treat, homemade, black licorice, aniseed, chewy, rich, indulgent, spice, sweet, freezer, churn
Read it online: https://www.chefs-mate.com/recipe/licorice-chunk-ice-cream/