BLACK LICORICE ICE CREAM RECIPES

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).

Steps:

• Place the liquorice and water in a saucepan over low heat, stirring occasionally for about 15 minutes, until the liquorice has melted. Remove from the heat and allow to cool.
• Pour the milk and cream into another saucepan and heat on low until it starts to steam. Do not bring to the boil! Remove from heat and allow to cool while you do the next step.
• Place the eggs in a heatproof bowl (I just used my KitchenAid with the whisk attachment) and whisk. Add the sugar, vanilla and salt and whisk until pale and fluffy.
• While whisking, add the milk and cream mixture a little at a time (I added about 1/3 of a ladle at a time). Wait until this amount is combined before adding any more. The aim is not to let the eggs scramble.
• Once all the milk and cream mixture is added, whisk for about 1 minute to combine well.
• Pour the egg and milk mixture into a saucepan and place over low heat. Add the liquorice and stir well. Add the black food dye.
• Warm, stirring the mixture until it thickens a little so that it coats the back of a spoon. Then remove from the heat and allow to cool.
• Pour into your ice cream maker and prepare according to manufacturer instructions. If you do not have an ice cream maker, pour the mixture into a freezer container and place in the freezer. Remove after an hour and then every 30 minutes thereafter (approximately) to mix well to remove lumps. Continue to do this until the right consistency is reached.