Licorice Ice Cream Recipe – a delicious recipe with egg yolks, sugar, milk, heavy cream, black licorice, Pernod liqueur. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk the egg yolks with the sugar in a large bowl.
2
In a nonaluminum saucepan, combine the milk, heavy cream, and licorice and bring to a boil over medium-high heat, stirring frequently so the licorice melts.
3
(If the licorice resists melting, puree it with some hot milk.)
4
Beat a little of the hot milk mixture into the eggs and then, in a steady stream, slowly whisk in the rest of the hot milk.
5
Return the mixture to a pan over medium-low heat and cook, stirring constantly, until it thickens visibly and registers 165 degrees F on a candy thermometer.
6
Do not boil.
7
Remove from the heat and stir in the Pernod liqueur and vanilla extract.
8
Strain through a fine sieve into a bowl, discarding any solids.
9
Cool, then chill in the refrigerator.
10
Freeze as directed in an ice cream maker.
1583
kcal
Calories
47
g
Fat
244
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 egg yolks, 3/4 cup granulated sugar, 1 1/2 cups milk, 1 1/4 cups heavy cream, and more.
Yes, Licorice Ice Cream Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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