175 grams Black licorice gummy candies
2 tsp Whole liquid star anise
2 cups Heavy Cream
2 1/2 cups Whole Milk
1 tbsp Corn Syrup
3 Egg yolks
1/2 cup White Sugar
1 tbsp Vanilla extract
Growing up Black Licorice ice-cream was readily available in Canada. However over the years it either lost it’s popularity or the suppliers have gone out of business. How sad for Black Licorice ice cream lovers across the Country!
Personally I know a just a few people who go bonkers when I make this ice cream.
With most of my ice cream recipes, I will prepare them by using the coldest of ingredients (never cooking anything first) however with this recipe we are going to be heating up the first few ingredients to infuse the Licorice into the ice cream. This step is necessary and so worth it!
One bowl is hardly enough!
It is important to not skip this step, once you have infused the ice cream base with the licorice flavors you’re going to whisk in your egg yolks and then simply let it all become cold in the fridge for a while.
The final step will be to pour your base into the ice cream machine and then you will be in business.
Keep in mind the Black Licorice needs to be broken up, so once its reaches its highest melting point, start to break it up with a wooden spoon while cooking .
This will leave you will nothing but soft licorice pieces that will be blended throughout the ice cream. I like to have this in the freezer during the summer months, I swear my Mother comes over just to have a bowl.
Recipe adapted from FOOD @ Star Anise Ice Cream
If you have ever been to this site before you will see that I really love to make homemade ice cream & frozen yogurt so stay tuned for more unique and tasty recipes here.
Did you grow up with Black Licorice Ice Cream? I would love to hear about it in the comments below!! Until next time see you lovely people in the kitchen.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
PIN IT FOR LATER
Black Licorice Ice cream
- 175 grams Black licorice gummy candies
- 2 tsp Whole liquid star anise
- 2 cups Heavy Cream
- 2 1/2 cups Whole Milk
- 1 tbsp Corn Syrup
- 3 Egg yolks
- 1/2 cup White Sugar
- 1 tbsp Vanilla extract
TO MAKE 2 QUARTS OF THE BLACK LICORICE ICE CREAM:
- Let's start by melting that licorice. In a large saucepan add 1 cup of water and 175 grams of your Licorice Candy, over medium - low stirring constantly to ensure it doesn't burn.
- When the water drys up, add 3 tbsp of water and continue this a couple times till it's mostly melted. (See picture below) make sure your constantly stirring so the candy doesn't burn. PATIENCE is a virtue here, takes around 20 minutes.
- Once melted, start to break apart the licorice so there is many little soft pieces. Then remove from heat and scoop the licorice pieces out into a bowl.
- In the same pot place your CREAM and whisk your egg yolks in over a low heat, wait for a few minutes till combined. Then add the sugar, corn syrup, star anise extract and melted black licorice back in the pot.
- Whisk to form a custard, and scrape all the sides as you do so to infuse as much licorice from the pot as possible into the mixture.
- Remove from the element and allow to cool for 5 minutes or so.
- Then empty your CREAM MIXTURE into a large stainless steel bowl, and then add your COLD MILK to the pot to swish out the remaining cream mixture. Pour into the large bowl along with your vanilla extract, and cooled melted black licorice.
- Allow the mixture sit on the counter in an ice-bath to cool.
- Once cooled, in a small bowl mix 1 tsp of blue, green and red food coloring. And stir this into your ice cream, place in the refrigerator for 2 - 24 hours before turning in your ice cream maker.
- Once your ice cream has chilled properly, turn on your ice-cream machine and pour the bowl into the machine and allow it to turn for 25 minutes.
- Serve soft or scoop out into a airtight container and place in the freezer for 2-24 hours. Enjoy!