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Black Licorice Ice Cream

Black Licorice Ice Cream
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Black licorice ice cream is a striking dessert that combines the creamy richness of a custard base with the bold, herbal sweetness of black licorice. Its jet-black color and unique flavor make it a showstopper for adventurous eaters and licorice lovers alike. This recipe uses Australian black licorice for its robust taste, paired with vanilla beans for balance, creating a dessert that’s both indulgent and unforgettable.

Ingredients

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  • 1 cup whole milk – Forms the custard base.
  • 4 egg yolks – Adds richness and thickens the mixture.
  • ½ cup sugar – Sweetens the ice cream.
  • 1½ cups heavy cream – Ensures a silky texture.
  • 2 vanilla beans – Scraped for depth of flavor.
  • 200g Australian black licorice – The star ingredient for bold flavor.
  • Black food coloring (optional) – For dramatic visual appeal.

Notes on Ingredients:

  • Use high-quality vanilla beans for the best flavor; substitute with 2 teaspoons of vanilla extract if unavailable.
  • Any soft black licorice candy can work, but Australian licorice is preferred for its robust taste.

Instructions

Step 1: Prepare the Custard Base

  1. In a small pot, whisk together egg yolks and sugar until pale yellow and smooth. This ensures the sugar dissolves evenly.
  2. Heat milk in a saucepan over low heat until it begins to simmer (do not boil). Slowly pour the hot milk into the egg mixture while whisking vigorously to temper the eggs without scrambling them.
  3. Return the mixture to low heat and whisk constantly until it thickens slightly and coats the back of a spoon (about 165°F if using a thermometer). Remove from heat immediately to avoid curdling.
  4. Pour the custard into an airtight container and refrigerate overnight to chill thoroughly.

Step 2: Melt the Licorice

  1. Chop black licorice into small pieces and place in a saucepan with a few tablespoons of water over low heat. Stir frequently as it melts, adding water as needed to prevent sticking or burning (this will take about 1–2 hours). You’ll use approximately 2 cups of water in total.
  2. Once fully melted, whisk in heavy cream, black food coloring (if using), and scraped vanilla bean seeds until smooth. Refrigerate this mixture until completely cool.

Step 3: Combine and Churn

  1. Whisk together the chilled custard base and cooled licorice mixture until fully incorporated.
  2. Pour into your pre-frozen ice cream maker tub and churn according to manufacturer instructions (about 15–30 minutes) until it reaches soft-serve consistency.

Step 4: Freeze and Serve

  1. Transfer the churned ice cream to an airtight container, pressing plastic wrap onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours or overnight before serving.

Notes

Serving Suggestions:

  • Serve scoops in bowls or waffle cones for an elegant presentation.
  • Garnish with chopped licorice pieces or drizzle with raspberry sauce for contrast.

Tips & Tricks:

  • Tempering eggs properly is key to avoiding scrambled eggs in your custard base—whisk vigorously as you add hot milk!
  • Use gel or paste food coloring for vibrant color without diluting the mixture.

Storage & Reheating:

  • Store in an airtight container in the freezer for up to one week.
  • Let soften at room temperature for 5–10 minutes before scooping.
  • If ice crystals form after extended storage, allow it to thaw slightly and re-churn briefly in your ice cream maker.

Find it online: https://icecreamin.com/black-licorice-ice-cream/