White Licorice Ice Cream

I love licorice. I never really thought of having licorice ice cream, but now that I’ve come across Thomas R Quinn’s White Licorice Ice Cream recipe the thought is stuck in my head!

“A good friend of mine is fond of licorice candy. She kept asking me, half-teasingly and half-seriously, to make licorice ice cream for her. After repeated requests, I developed the following recipe. Now all she says is, “Why isn’t it black?”

4 eggs
2-2/3 cups sugar
about 7 cups whole milk
3 cups whipping cream
1 teaspoon anise flavoring

Blend the eggs and sugar together well in a large pan.

Add about half of the milk and all of the cream. Cook over medium-low heat to blend flavors, stirring to prevent scorching. Heat for about 12 to 15 minutes or until mixture is very hot to the touch. Remove from heat and refrigerate.

After the mixture has cooled, add the anise flavoring. Pour the mixture into the freezing can and add whole milk as needed to fill the can 3/4 full.

Freeze in an ice cream freezer. Makes about one gallon.”

Source: Thomas R Quinn’s Old-Fashioned Homemade Ice Cream book

This recipe makes a whole gallon, so if you’re going to use your ice cream ball, divide by 4.