What a timely topic.
I am pleased to announce that I have at last achieved…
Licorice Ice Cream.
I have been trying for a month and I couldn’t keep the cream from churning into butter nor get the flavor quite right. With some pointers from Bernadette here is the successful recipe.
5 large egg yolks
1/3 cup fine granulated sugar
dash of salt
1/3 cup Oma’s Drop Siroop (that’s Dutch for Licorice available from Vanderveen’s)
2/3 cup half/half
1 pint heavy cream
Whisk the egg yolks until they turn lemony.
Then add the sugar,salt,syrup and whisk to combine.
Add the half/half and heat the mixture while stirring gently to 170F.
Let the mixture cool 10 minutes and stir in the cream.
Refrigerate the mixture overnight before freezing.
This produced an ultra smooth velvety ice cream that is tan in color and chock full of licorice goodness.