Recipe Details

Summary

Name: Licorice

Category: Ice Cream

6 large egg yolks

1-1/2 cups milk

1-1/4 cups heavy cream

1/2 cup sugar

10 one inch soft black licorice candies

1 Tbs. Pernod liqueur

1 tsp. vanilla extract

Lightly whisk egg yolks in a large bowl. Combine remaining ingredients, except vanilla, in a heavy saucepan over

medium high heat. Stir frequently until mixture just comes to a boil. In a steady stream, slowly whisk mixture into

beaten egg yolks. Return mixture to pan over medium low heat and cook, stirring constantly, until it registers 170°

F on a candy thermometer (do not boil). Remove from heat. Stir in vanilla and strain mixture through a fine sieve

into a bowl. Discard licorice pieces. Cover and chill in refrigerator. Freeze in an ice cream maker 20-30 minutes

until frozen.