Description
A unique and delicious black licorice ice cream that combines the bold flavor of licorice with a creamy texture, perfect for indulging on a hot day.
Ingredients
Scale
- 4 oz black licorice candy, roughly chopped
- 1–2 cups water (to melt the licorice)
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 1/2 cups whole milk
- 1/4 tsp kosher salt
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract
- Black food coloring (optional)
Instructions
- Chill the ice cream machine’s bowl for at least 24 hours before starting.
- In a saucepan, heat the black licorice and 1 cup of water over medium heat. Stir until the licorice melts into a syrup, adding more water as needed.
- In a bowl, whisk the egg yolks and sugar until pale in color.
- Heat the milk and salt until it simmers, then slowly add this to the egg yolk mixture while stirring.
- Pour the combined mixture back into the saucepan with the licorice syrup and heat until it thickens.
- Strain the mixture to remove any lumps, then stir in the cream, vanilla, and food coloring (if using). Refrigerate for at least 3 hours.
- Churn the mixture in the ice cream machine until it reaches a soft-serve consistency.
- Transfer the ice cream to a loaf pan and freeze for at least 4 hours until firm.
- Let sit at room temperature for 5 minutes before serving to soften slightly for easier scooping.
Notes
For a unique twist, consider adding chocolate chips or crushed nuts before churning. This will enhance the texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg
Keywords: black licorice, ice cream, dessert, homemade ice cream