Black Licorice Ice Cream
This Black Licorice Ice Cream is a creamy, decadent treat for those who adore the bold flavor of black licorice. The smooth custard base and the intense licorice syrup blend together to create a one-of-a-kind ice cream thats perfect for fans of black licorice and jelly beans.
Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Chilling/Freezing Time: 7 hours
Total Time: 8 hours
Ingredients:
4 oz black licorice candy, roughly chopped
1-2 cups water to melt the licorice
4 large egg yolks
cup granulated sugar
1 cups whole milk
tsp kosher salt
1 cups heavy cream
1 tsp vanilla extract
Black food coloring optional
Instructions:
1. Prepare the Ice Cream Bowl:
Chill the ice cream machines bowl for at least 24 hours, or until solid. Shake it to check if its readyyou should not hear any water sloshing inside.
2. Make the Licorice Syrup:
Add the black licorice and 1 cup of water to a saucepan. Heat over medium heat, stirring occasionally for about 15 minutes until the licorice melts down into a syrup.
If the water evaporates before the licorice has fully melted, add more water cup at a time. Aim for about 1 cup of licorice syrup when done.
There may still be small particles of licorice left, which is fine. Set the syrup aside.
3. Prepare the Custard Base:
In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow.
In a saucepan, heat the milk and salt over medium heat until it just starts to simmer do not boil. Remove from heat.
Gradually add cup of the hot milk to the egg yolk mixture, whisking constantly to temper the eggs and prevent them from cooking.
Pour the tempered egg mixture back into the saucepan with the remaining milk, along with the black licorice syrup.
4. Thicken the Custard:
Heat the mixture over low heat, stirring constantly until it thickens and coats the back of a spoon about 5-7 minutes.
Strain the custard through a fine mesh sieve into a bowl to remove any small pieces of egg or licorice.
5. Add Final Ingredients:
Stir in the heavy cream, vanilla extract, and black food coloring if using.
Cover the custard with plastic wrap, ensuring the plastic touches the surface to prevent a skin from forming.
Refrigerate the mixture for at least 3 hours, or until fully chilled.
6. Churn the Ice Cream:
Once chilled, churn the ice cream mixture in your ice cream machine according to the manufacturers instructions about 20 minutes or until the consistency of soft-serve ice cream.
7. Freeze the Ice Cream:
Transfer the churned ice cream to a loaf pan. Press a layer of plastic wrap or wax paper on the surface to prevent ice crystals from forming.
Freeze the ice cream for at least 4 hours, or until firm.
8. Serve:
Let the ice cream sit at room temperature for about 5 minutes before scooping and serving.
Notes:
Depending on the type of black licorice you use, it may melt faster or slower than the suggested 15 minutes. Stir frequently to prevent it from burning.
If the licorice doesnt fully melt before the water evaporates, simply add more water in small increments.
Black food coloring is optional. Without it, the ice cream may turn a light brown color instead of the traditional black.
Enjoy this bold and unique dessert!