Black Licorice Ice Cream – sweet easy recipes that surprise your taste buds
This Black Licorice Ice Cream may raise eyebrows, but I promise—it’ll raise spoons too. It’s rich, velvety, and loaded with bold licorice flavor that cools the tongue and lingers just long enough. Sure, it’s a little unusual. But then again, aren’t the best desserts a little rebellious?
When I first made this, my kitchen smelled like an old-fashioned candy shop met a creamy dream. The deep color alone is enough to spark curiosity. If you're into unique sweet easy recipes, this one’s calling your name. Trust me, it's nothing like that licorice stick your grandma kept in her purse.
So if you’re done with vanilla and chocolate for the hundredth time, scoop into something bold. Who knew licorice and cream could turn into such magic?
Servings: 8 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 5 large egg yolks
- 2 tablespoons blackstrap molasses
- 1 tablespoon anise extract
- 1/2 teaspoon black food coloring (optional)
Instructions
- In a medium saucepan, combine the cream, milk, sugar, and salt. Heat over medium until just simmering.
- In a separate bowl, whisk the egg yolks. Slowly add some hot cream to temper, whisking constantly.
- Pour the yolk mixture back into the pan. Cook on low, stirring constantly, until thick enough to coat the back of a spoon.
- Remove from heat. Stir in molasses, anise extract, and black food coloring.
- Cool the custard completely, then chill in the fridge for at least 4 hours or overnight.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Transfer to a container and freeze until firm—about 2-4 hours.