Receta Black Licorice Homemade Ice Cream
Black Licorice Homemade Ice Cream
It seems that Las Vegas has gotten the best of me. We had a great vacay and now I have needed to catch up on my sleep–I do little of that in the city that never sleeps! But I have come to realize that the blog world never sleeps either, so never fear, I have a great recipe to share with you that a friend of mine gave me (along with a quart of ice cream) how lucky am I?? If you LOVE black licorice, than you will LOVE this ice cream…
Black Licorice Homemade Ice Cream
INGREDIENTS:
- 2 cups black licorice cut into small pieces
- 1 cup whole milk
- 1 cup half and half
- 4 egg yolks
- 1 cup sugar
- 2 cups heavy cream
- 3 tablespoons Ouzo liqueur
DIRECTIONS:
In a blender or food processor, add the licorice and milk, chop until it looks like tiny grains of rice. Beat the eggs until creamy; add sugar and mix. In a double boiler or heavy sauce pan heat 1 cup of whole milk and 1 cup of half and half until hot. Watch it closely so that it doesn’t boil. Remove from heat and very slowly pour a little at a time into the egg and sugar mixture. Continue to add slowly until all the liquid is incorporated. Return egg-sugar-milk mixture to the top of the double boiler and heat until mixture reaches 160 degrees or until it coats the back of a spoon. Remove from the heat and cool in an ice bath. When the mixture is cold to the touch add the licorice and heavy cream and mix well. Cool over night then follow the instructions that came with your ice cream maker, adding the Ouzo as it turns.
**This is best when served with a crunchy butter cookie or an anise cookie
**Recipe adapted from the Four Seas Ice Cream Shop in Centerville, MA