Licorice Ice Cream

This licorice ice cream is very rich, with a texture more like gelato. Along with the herbal tang of black licorice, a deeply sweet molasses flavor comes through. It pairs perfectly with this sweet potato pie with honeycrisp-kabocha salad.

Licorice Ice Cream
Photo: Marcus Nilsson
Active Time:
40 mins
Total Time:
1 hrs 15 mins
5 cups


  • 3 1/3 cups whole milk

  • 2 cups heavy cream

  • 1 cup granulated sugar

  • 6 cups all-natural soft black licorice chunks (such as Panda), chopped

  • 14 large egg yolks

  • 1/4 teaspoon kosher salt


  1. Stir together milk, heavy cream, and sugar in a medium saucepan. Cook over medium, whisking often, until just simmering, 15 to 17 minutes. Remove pan from heat; stir in licorice. Let steep 20 minutes. Pour licorice mixture through a fine wire-mesh strainer into a medium bowl; discard solids. Whisk together egg yolks in a large bowl. Whisking constantly, gradually pour milk mixture into yolks in a slow, steady stream. Stir in salt; return to saucepan. Cook over low, whisking often, until mixture is slightly thickened and coats back of a spoon, about 9 minutes. Let cool 15 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; cover and refrigerate until completely chilled, at least 8 hours or overnight.

  2. Pour licorice mixture into bowl of an ice cream maker, and proceed according to manufacturer’s instructions. Transfer to a freezer-safe container, and freeze until firm, about 5 hours.

Make Ahead

Ice cream can be prepared and frozen up to 2 weeks in advance.

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