Licorice-stick Ice Cream Recipe
Yield: 2 QuartsRecipe by luhu.jp
Ingredients:
4: Egg yolks,
1 cup: Sugar,
2 cup: Whipping cream,
2 cup: Half and half,
5 ounce: 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 manufacturers
directions. Makes about 2 quarts.
Source from luhu.jp
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 manufacturers
directions. Makes about 2 quarts.
Source from luhu.jp