Licorice Ice Cream

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 6 large egg yolks
  • 1 1/2 Cup milk
  • 1 1/4 Cup heavy cream
  • 1/2 Cup sugar
  • 10 1 inch soft black licorice candies
  • 3 tsp Pernod liqueur
  • 1 tsp vanilla extract
Lightly whisk egg yolks in a large bowl. Combine remaining ingredients, except vanilla, in a heavy saucepan over medium high heat. Stir frequently until mixture just comes to a boil. In a steady stream, slowly whisk mixture into beaten egg yolks. Return mixture to pan over medium low heat and cook, stirring constantly, until it registers 170 ℉ on a candy thermometer (do not boil). Remove from heat. Stir in vanilla and strain mixture through a fine sieve into a bowl. Discard licorice pieces. Cover and chill in refrigerator. Freeze in an ice cream maker 20-30 minutes until frozen.
Calories
190 Cal
Fat
12 g
Carbs
17 g
Protein
3.9 g
Fiber
0 g
Sugar
16 g
Cholesterol
190 mg
Sodium
32 mg


Nutrients

Fiber     0 g
Fat     12 g
Sugar     16 g
Carbs     17 g
Protein     3.9 g
Calories     190 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     3.9 g
Fat, Sat     6.4 g
Fat, Trans     0 g
Fat, Percent     56 %

Vitamins

Vitamin, K     0.8 mcg     0.7 %
Vitamin, A     510 IU     17 %
Vitamin, B12     0.5 mcg     20 %
Niacin     0.1 mg     0.4 %
Riboflavin     0.2 mg     13 %
Vitamin, C     0.1 mg     0.1 %
Vitamin, D     42 IU     6.9 %
Vitamin, B6     0.1 mg     4.1 %
Vitamin, E     0.6 mg     3.7 %
Panto, Acid     0.6 mg     12 %
Choline     97 mg     18 %
Thiamin     0 mg     3.9 %

Minerals

Calcium     81 mcg     8.1 %
Phosphorus     100 mg     15 %
Magnesium     6.7 mg     1.6 %
Copper     0 mcg     1.9 %
Fluoride     0.7 mcg     17 %
Zinc     0.5 mg     4.7 %
Cholesterol     190 mg     0.2 %
Sodium     32 mg     2.1 %
Selenium     9 mcg     16 %
Manganese     0 mg     0.1 %
Potassium     95 mg     2 %
Iron     0.4 mg     4.6 %