Black Ice Licorice Ice Cream Recipe 425

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BLACK LICORICE ICE CREAM



Black Licorice Ice Cream image

This Black Licorice Ice Cream is rich, decadent and creamy with a luxurious black licorice flavor that your mouth will fall in love with.

Provided by Kristi

Categories     Desserts

Number Of Ingredients 7

2 1/2 ounces black licorice sticks (gently crushed)
3/4 cup whole milk (*see note)
3/4 cup heavy cream
2 egg yolks
1/3 cup plus 1 tablespoon superfine or granulated sugar
1/4 teaspoon vanilla extract
few drops of natural black food coloring (**see note)

Steps:

  • 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.
  • While the licorice is breaking down, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam. Do not let it boil - just steam!
  • Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and very 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 it boil. Add the black food coloring, if desired.
  • Pour back into the bowl and set aside for about 30 minutes to cool, stirring occasionally.
  • (NOTE: 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.)
  • 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.
  • 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).

BLACK ICE LICORICE ICE CREAM RECIPE - (4.2/5)



Black Ice Licorice Ice Cream Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 7

2 1/2 ounces black licorice sticks, gently crushed
1 cup whole milk
1/2 cup heavy cream
2 egg yolks
1/3 cup plus 1 tablespoon superfine or granulated sugar
1/4 teaspoon vanilla extract
Few drops of natural black food coloring

Steps:

  • 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. Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil. Whisk the egg yolks in a heatproof bowl until smooth. 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. Add the black food coloring to desired effect. 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. 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. 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).

BLACK ICE LICORICE ICE CREAM



Black Ice Licorice Ice Cream image

Provided by Matt O'Connor

Categories     Milk/Cream     Ice Cream Machine     Dairy     Halloween     Frozen Dessert

Yield About 2 cups

Number Of Ingredients 7

2 1/2 ounces black licorice sticks, gently crushed
1 cup whole milk
1/2 cup heavy cream
2 egg yolks
1/3 cup plus 1 tablespoon superfine or granulated sugar
1/4 teaspoon vanilla extract
few drops of natural black food coloring

Steps:

  • 1. 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.
  • 2. Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
  • 3. Whisk the egg yolks in a heatproof bowl until smooth. 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. Add the black food coloring to desired effect.
  • 4. 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.
  • 5. 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.
  • 6. 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).

SALTED LICORICE



Salted Licorice image

Provided by Jake Godby

Categories     Milk/Cream     Ice Cream Machine     Dairy     Egg     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 quart

Number Of Ingredients 6

2 cups heavy cream
1 cup whole milk
6 black Red Vines licorice, cut into 1/2-inch pieces
1 tbsp salt
3 egg yolks
1 cup sugar

Steps:

  • Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
  • 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.
  • Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
  • Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. 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.
  • Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. 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.

LICORICE ICE CREAM



Licorice Ice Cream image

This is a recipe with lots of taste and very little fuss. From the food and wine paring cookbook "A Matter of Taste" by Lucy Waverman and James Chatto. Use premium quality ice cream for the best results.

Provided by Chef Regina V. Smith

Categories     Frozen Desserts

Time 4h10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 3

2 cups premium vanilla ice cream
1 tablespoon white sambuca (or Pernod)
1/4 cup black licorice, finely chopped

Steps:

  • Let the ice cream sit for 30 minutes at room temperature in order to soften.
  • Combine the softened ice cream with the Sambucaa (or Pernod) and the chopped licorice candy. Mix well.
  • Refreeze for at least 4 hours.

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