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.

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