Black Licorice ice cream

Black Licorice ice cream

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Ingredients

Adjust Servings:
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
Features:
  • Dessert
Cuisine:

Just like the original that was sold in Canada many years ago, with an addition of soft licorice pieces throughout!

  • 4 hours
  • Serves 14
  • Medium

Ingredients

Directions

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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!

Black Licorice Ice cream

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! Black Licorice ice-cream

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 .

Black Licorice Ice cream

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. 

I NEED YOUR HELP READERS! If you think my recipe for Black Licorice Ice Cream is the best Black Licorice Ice Cream Recipe on the net. Then please rate it with 5 stars below, this will help more people to find it! Having tried many other recipes online, I think you will agree it’s pretty spot on. Enjoy!

Recipe adapted from FOOD @ Star Anise Ice Cream 

Black Licorice 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!

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Black Licorice Ice Cream
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5 from 1 vote

Black Licorice Ice cream

Just like the original that was sold in Canada many years ago, with an addition of soft licorice pieces throughout!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: Canadian
Keyword: black licorice ice cream
Servings: 14

Instructions

  • 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.
  • 3
  • 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!

black licorice ice cream

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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7 Comments Hide Comments

I’ve always loved Black Licorice ice-cream! There was one time when I was quite young and my family was on summer holidays with another family – close friends. We were in the Sushwap and it as super hot and suddenly we had a craving for Black Licorice ice-cream. We managed to find a wholesaler but we ended up having to buy a huge bucket of ice-cream We had two options since we had nowhere cold enough to store any left overs – toss out what we were to full to eat – a sacrilege – or keep eating until it was all gone. This is the only time I remember my parents encouraging us children (8 or 9 in total) to not only have seconds, but also thirds and fourths…if we could manage it. I was in heaven…and I didn’t get a stomach ache.

Ooops…forgot to say that I can’t find Black Licorice ice-cream anywhere. But making my own is too much of a hassle. I think it would sell if it was offered in retail stores.

Only time I enjoyed licorice ice cream was in 1967, when Baskin-Robbins still served it in California. Haven’t seen it since. Will try this recipe, thanks!

I didn’t add the licorice pieces, saved some time there. It still was great, tastes just like the Tillamook kind. Thank you for sharing!

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