Black Licorice Ice Cream

Updated at: Mon, 04 Nov 2024 04:03:49 GMT

Step 1

Whisk egg yolks with the sugar in a medium bowl and set aside.

Step 2

Chop the licorice up into small pieces, roughly 10-20 pieces per piece (assuming you are using Wiley Wallaby licorice).

Step 3

Prepare a glass or stainless steel bowl in an ice bath. Avoid aluminum. Stainless is preferred as it will help to cool the mixture more quickly. Place a fine stainless steel strainer over the bowl.

Step 4

Combine the milk, heavy cream, and chopped licorice in a non-aluminum saucepan. Bring to a simmer, stirring frequently. The licorice will not completely melt, but roughly half should dissolve. This may take 20-30 minutes. Differently types of licorice will dissolve differently.

Step 5

Temper the egg yolks. Remove cream mixture from heat. Using a ladle, slowly drizzle the hot mixture into the egg yolks while whisking vigorously. The goal is to avoid scrambling the eggs. After adding about a cup of the hot mixture to the eggs, slowly whisk the egg mixture back into the cream mixture. Return the pan to medium heat and stir with a wooden spoon continuously until the mixture reaches 170ºF. The mixture should thicken noticeably, but do not overheat the mixture.

Step 6

Immediately pour the mixture through the strainer into the bowl set on ice. Do not try to force the undissolved licorice through the strainer, as it isn’t necessary and it will give the mixture a doughy texture (speaking from experience). Stir in the Pernod and vanilla. Allow the mixture to cool, then cool additionally in the refrigerator. Freeze in ice cream machine.

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