Licorice Chunk Ice Cream

Total Time: 33 mins Preparation Time: 30 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1 1/2 cups whipping cream
• 1 1/2 cups milk
• 2/3 cup sugar
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons anise seed
• 1/2 cup black licorice, whips,chopped

Recipe

• 1 in a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves.
• 2 do not boil.
• 3 in a small bowl, whisk the egg yolks lightly.
• 4 while whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat.
• 5 stir constantly with a wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon.
• 6 to test for doneness, dip a metal spoon into the mixture and run your finger across the back.
• 7 the custard is done when your finger leaves a clear, clean trail.
• 8 a candy thermometer should read 175-180 degrees f.
• 9 remove the pan from the heat and stir in the vanilla.
• 10 with a mortar and pestle, roughly crush the aniseed, or place the seeds in a plastic bag and bruise them with a hammer.
• 11 stir the crushed seeds into the hot ice cream base.
• 12 cover and chill in the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be).
• 13 strain the mixture and add the chopped licorice pieces.
• 14 pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.