Licorice Ice Cream
Indulge your taste buds with the bold and nostalgic flavors of Licorice Ice Cream, a creamy, homemade treat that's perfect for adventurous dessert lovers. This recipe combines the rich decadence of a classic custard base with the distinctive, slightly sweet, and earthy notes of licorice extract, resulting in an unforgettable frozen delight. The optional touch of black food coloring gives it a striking, jet-black hue that’s sure to impress. With just 20 minutes of prep time and a bit of patience for chilling and churning, this small-batch ice cream (serves six) is the perfect way to elevate your dessert game. Ideal for licorice enthusiasts craving something unique, this artisanal ice cream is a must-try!
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Recipe Information
Ingredients
- 1.5 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 2 teaspoons Licorice extract
- 1 drop Black food coloring (optional)
Instructions
In a medium saucepan, combine the whole milk and heavy cream. Place over medium heat and warm until the mixture is just about to simmer (do not let it boil).
While the milk mixture is heating, whisk the egg yolks and sugar together in a medium bowl until the mixture is pale and creamy.
Gradually, pour a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs. Repeat until about half of the milk mixture has been incorporated.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Place the saucepan over low heat, stirring constantly with a wooden spoon or heat-resistant spatula. Cook until the mixture thickens slightly and coats the back of the spoon, about 5–7 minutes. Do not let it boil to avoid curdling the eggs.
Remove the saucepan from the heat and stir in the licorice extract. If desired, add a drop of black food coloring to achieve the classic licorice appearance.
Strain the custard mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture. Allow the mixture to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Once the ice cream base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours to firm up before serving.
Scoop and enjoy your homemade licorice ice cream!
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 170.3 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 542 mg | 42% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
