This is a must try ice cream for Black Licorice Lovers!! Rich Creamy Ice Cream infused with wonder black licorice taste. Part of a series of wild and wonderful ice cream flavors for National Ice Cream month.
Watch Becky Low and Brooke Walker cook and taste on Studio 5
Yields: 1 1/2 quarts, 6-8 Servings
1 cup snipped black licorice (about 4 oz)
1 ¼ cups whole milk
8 egg yolks (or 4 large eggs)*
⅓ cup light corn syrup**
⅔ cup sugar
Pinch kosher salt
2 cups whipping cream
1-2 drops black food color, optional
Using kitchen shears, snip licorice into ½-inch long pieces. Place licorice and milk in a heavy bottom sauce pan. Place pan over medium/low to medium heat, stir frequently until licorice is melted.
While licorice is melting, beat egg yolks and corn syrup together until light and lemon colored; set aside.
Add sugar and salt to milk and melted licorice. Continue to heat until milk is steamy and sugar is dissolved. Remove from heat. While stirring egg yolks, pour a thin stream of hot milk into eggs to temper them (about ½-1 cup hot mixture). Gradually whisk tempered eggs back into the pan with remaining milk. Return pan to medium heat and continue to stir and cook an additional 3-5 minutes or until mixture slightly thickens (coats the back of a spoon; reaches 170 degrees temperature). Do not let the custard boil or the eggs will scramble. Remove from heat.
Add cream and optional food color; pour into a large metal bowl or 9x14 pan to cool.
Freeze 20-30 minutes, scrape frozen edges of ice cream to the middle of the pan and stir well. Continue to freeze and stir in 15-20 minute segments until ice cream is completely frozen.
If ice cream is frozen for later use it has a tendency to be stiff and hard to scoop. For easier scooping, place ice cream in the refrigerator for 30 minutes to temper before attempting to scoop.