Black Licorice Ice Cream

Ingredients

♡ Add to favourites

• 2 cups Heavy cream (1,600 calories)
• 1 cup Whole milk (150 calories)
• 3/4 cup Granulated sugar (580 calories)
• 1 tbsp Licorice extract (15 calories)
• 1 tsp Activated charcoal powder (0 calories)
• 5 large Egg yolks (275 calories)

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a ladle of the hot cream mixture to the yolks, whisking constantly to temper the eggs.
3. Slowly pour the tempered yolk mixture back into the saucepan, stirring constantly. Cook over low heat, stirring, until the mixture thickens enough to coat the back of a spoon (about 170°F/77°C).
4. Remove from heat and stir in the licorice extract and activated charcoal powder until fully combined.
5. Strain the custard through a fine mesh sieve into a clean bowl. Cover and chill in the refrigerator for at least 4 hours or overnight.
6. Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions.
7. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

Reviews

Sign in to write a review