This Black Licorice Ice Cream is rich, decadent and creamy with a luxurious black licorice flavor that your mouth will fall in love with.
Have you ever had a food you didn’t like, made into a recipe that became your favorite food ever?
One can have ice cream for breakfast, you know. They totally can.
And, there’s only one place I know of, to get it around here. Waaaaay over in West Seattle. That’s like a million miles from here. Yet, The Husband would drive me every time I needed a fix.
It’s definitely worth the long drive, but not practical when you’re craving it at midnight. 🙂
I lovvvvve how the ice cream looks so frosty! Don’t you? Addictive. Trust me on this one.
THAT was my DOH! moment. Why, oh why, oh whyyyyy had I not thought to make Black Licorice Ice Cream at home? Can anyone tell me, please?
See how that works here on this blog? DOH! = RECIPE. Stand back. It’s happening.
Now, if you’re wrinkling up your nose in distaste of licorice, go with me on this. I don’t like black licorice either. But I *love* black licorice ice cream, and I think you will too.
Try it. Just do it! 🙂
These smaller pieces will help the licorice break down into liquid when it’s melted on the stove.
So, in honor of Halloween, I shot you a picture with a splash of orange for a pop of color!
Happy Halloween! Boo!
You’ll love it so much, you’ll want to keep it for yourself!
Don’t worry. It won’t last long. Trust me.
Even if you just want to look at it, because it’s so pretty! Annnnnd, because you didn’t have to drive a million miles to get it. You’re welcome!
Black Licorice Ice Cream
- 2 1/2 ounces black licorice sticks gently crushed
- 3/4 cup whole milk *see note
- 3/4 cup heavy cream
- 2 egg yolks
- 1/3 cup plus 1 tablespoon superfine or granulated sugar
- 1/4 teaspoon vanilla extract
- few drops of natural black food coloring **see note
- Put the licorice in a saucepan with 1/2 cup of water and place over low heat for 15 minutes, stirring occasionally, until the licorice has melted.
- While the licorice is breaking down, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam. Do not let it boil - just steam!
- Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and very slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan, place over low heat, stir in the melted licorice, and heat until the custard thinly coats the back of a wooden spoon. Do not let it boil. Add the black food coloring, if desired.
- Pour back into the bowl and set aside for about 30 minutes to cool, stirring occasionally.
- (NOTE: For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the refrigerator.)
- Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
- When the churning is complete, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).
**The black food coloring is optional. I wanted my ice cream very black, so I used several drops of black food coloring to obtain this color. If you use no food coloring, it will be a dark gray, but not black.
Recipe adapted from Epicurious @ Black Ice Licorice Ice Cream.