Black Licorice Ice Cream Recipe
Black Licorice Ice Cream is a creamy and bold dessert that combines the unique flavor of black licorice with a rich, smooth ice cream base. Made with heavy cream, whole milk, sugar, and black licorice extract, this ice cream offers a fun and adventurous treat for those seeking a distinctive flavor. The recipe involves making a custard base, chilling it, and then churning it in an ice cream maker. Optional mix-ins like chopped black licorice candies can be added for extra texture. It's a daring dessert perfect for anyone looking to explore new and exciting flavors in their frozen treats.
Equipment
- Saucepan For heating the milk and cream mixture when making the custard.
- Whisk To whisk the egg yolks and sugar, as well as for mixing ingredients in the saucepan.
- Wooden Spoon or Silicone Spatula – To stir the custard while it thickens on the stove.
- Fine Mesh Strainer - To strain the custard, ensuring a smooth texture by removing any cooked egg bits.
- Mixing Bowls: For whisking the egg yolks and sugar and for cooling the custard.
- Ice Cream Maker To churn the custard into ice cream. Make sure the bowl is pre-frozen, if required by your machine.
- Storage Container – For freezing the ice cream once it has been churned.
- Measuring Cups and Spoons: For accurate measurements of the ingredients.
- Thermometer (Optional) – To check the custard’s temperature if you want precision when cooking it to the correct thickness (170-175°F or 77-80°C).
- Plastic Wrap or Lid – To cover the ice cream in the storage container to prevent ice crystals from forming.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tbsp black licorice extract or syrup (adjust to taste)
- Pinch of salt
- ½ cup chopped black licorice candies (for mix-ins) (optional)
Instructions
- Prepare the Custard Base: In a medium saucepan, combine 2 cups heavy cream and 1 cup whole milk. Heat over medium heat until steaming but not boiling. In a separate bowl, whisk 4 egg yolks with ¾ cup sugar until smooth. Gradually add 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens (170-175°F or 77-80°C).
- Incorporate the Licorice Flavor: Remove the custard from heat. Stir in 2 tablespoons black licorice extract or syrup and a pinch of salt. Adjust the licorice flavor to taste, adding more extract if desired. Strain the custard through a fine-mesh strainer into a clean bowl to remove any bits of cooked egg.
- Chill the Custard: Allow the custard to cool to room temperature. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, to chill thoroughly. This helps the flavors meld and ensures a smoother texture when churning.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually for about 20-25 minutes, until the mixture thickens and has a soft-serve consistency.
- Freeze the Ice Cream: Transfer the churned ice cream to an airtight container. If desired, fold in chopped black licorice candies during the last few minutes of churning. Cover the container with plastic wrap and freeze for at least 4-6 hours or until firm. Serve and enjoy!
Notes
- Licorice Flavor Intensity: Black licorice extract can vary in strength, so start with 2 tablespoons and taste the mixture before chilling. You can always add more extract to suit your preference for a stronger or milder licorice flavor.
- Egg Tempering: When adding the hot cream mixture to the egg yolks, be sure to do so gradually while constantly whisking. This process, known as tempering, prevents the eggs from scrambling. If you skip this step, your custard may have an undesirable texture.
- Chilling Time: For the best results, allow the custard to chill in the refrigerator for at least 4 hours, or preferably overnight. This ensures the flavors develop and the mixture reaches the proper consistency for churning.
- Ice Cream Maker: Ensure your ice cream maker's bowl is properly pre-chilled (if required by the model) to achieve the best texture. This is crucial to avoid a watery or unevenly churned ice cream.
- Storage: After churning, the ice cream may still be soft. To firm it up, transfer it to an airtight container and freeze for at least 4-6 hours before serving. Store any leftovers in the freezer for up to 1-2 weeks.
- Mix-ins: If you want to add mix-ins like chopped black licorice candies, wait until the last few minutes of churning to ensure they are evenly distributed without becoming too broken down. This will give your ice cream an extra crunch and flavor boost.
- Vegan Option: For a vegan version, you can replace the heavy cream and whole milk with coconut cream and coconut milk. Use a plant-based black licorice extract and an egg substitute if desired.