Recipes Desserts Ice Cream Licorice Ice Cream Be the first to rate & review! 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. By Alecia Moore Alecia Moore Alecia Moore (aka recording artist and songwriter Pink) is a winemaker and co-owner of the Two Wolves Estate Vineyard in Santa Ynez Valley in Santa Barbara County. She is a hands-on wine grower who is passionate about organic farming. When she is not touring, picking and hand-sorting grapes, or making wine, Alecia takes cooking classes on vacation. Food & Wine's Editorial Guidelines and Robbie Grantham-Wise Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Active Time: 40 mins Total Time: 1 hrs 15 mins Yield: 5 cups Ingredients 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 Directions 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. 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. Rate it Print