Licorice-stick ice cream
2 Quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg yolks | |
| 1 | cup | Sugar |
| 2 | cups | Whipping cream |
| 2 | cups | Half and half |
| 5 | ounces | Licorice sticks cut in 1/4 |
| Inch pieces (1 cup) | ||
| 1 | cup | Milk |
Directions
In a small bowl, beat egg yolks until thick and lemon colored, 4 or 5 minutes. In a heavy medium saucepan, combine beaten egg yolks, sugar, whipping cream and half and half. Cook and stir over low heat until mixture until thickens slightly and coats a metal spoon; set aside.
In a blender or food processor, combine cut up licorice sticks and milk process until licorice pieces resemble grains of cooked rice.
Stir into egg mixture. Cool to room temperature. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts.