Licorice chunk ice cream
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Licorice chunk ice cream
  Creams  
Last updated 6/12/2012 1:27:24 AM. Recipe ID 62277. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Licorice chunk ice cream
 Categories: Ice cream
      Yield: 1 Batch
 
  1 1/2 c  Whipping cream
  1 1/2 c  Milk
    2/3 c  Sugar
      3    Egg yolks
      1 ts Vanilla extract
      2 tb Aniseed
    1/2 c  Black licorice whips;chopped
 
  In a heavy 2-quart saucepan or double boiler over medium-low heat,
  stir and heat the cream, milk, and sugar until the sugar dissolves.
  Do not boil.
  
  In a small bowl, whisk the egg yolks lightly. While whisking, pour 1
  cup of the hot cream mixture into the bowl, then pour the egg mixture
  back into the saucepan and place over medium-low heat. Stir
  constantly with a wooden spoon (don't let the mixture boil; it could
  curdle) for about 8 minutes, or until it begins to thicken and coats
  the spoon. To test for doneness, dip a metal spoon into the mixture
  and run your finger across the back. The custard is done when your
  finger leaves a clear, clean trail. A candy thermometer should read
  175-180 degrees F. Remove the pan from the heat and stir in the
  vanilla.
  
  With a mortar and pestle, roughly crush the aniseed, or place the
  seeds in a plastic bag and bruise them with a hammer. Stir the
  crushed seeds into the hot ice cream base. Cover and chill in the
  refrigerator for at least 1 hour (the longer it is refrigerated, the
  stronger the flavor will be).
  
  Strain the mixture and add the chopped licorice pieces. Pour the
  mixture into an ice-cream maker and freeze according to the
  manufacturer's instructions.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 62277 (Apr 03, 2005)

[an error occurred while processing this directive]