Licorice Ice Cream
7.05 oz Callard & Bowser Licorice Toffees 3 cups Heavy Cream
1 cup Whole Milk 4 large Eggs
8/2 cup Sugar Dash of Salt 1 TBSP Ouzo, Pernod or other anise-
flavored liqueur (OPTIONAL)
At least 12 hours before you plan to serve the ice cream,
put the candies in a medium bowl with the cream and milk.
Cover the mixture and chill it overnight, stirring it once
in a while, if you remember. Most of the candies will
dissolve overnight; the last bits will dissolve during
cooking the next day.
The next day, beat the eggs, sugar, and salt together in a
large bowl. Pour the licorice-cream mixture into a medium
saucepan. Heat over medium heat until small bubbles appear
around the edge of the pan. Whisk the licorice-cream mixture
very gradually into the egg-sugar mixture. You want to
combine the two thoroughly, but not make them foamy.
Transfer the custard- for it *is* a custard now!- to a
clean, medium saucepan. Over very low heat, and stirring
constantly, cook the custard for 6-8 minutes. A candy
thermometer dipped into the custard will read 170-180 F.
Cool the custard, then chill it thoroughly. Do this
carefully by placing the saucepan into a larger pan of ice
and water and stirring until the mixture is cold, about 20
minutes. If you use the fridge, it will take several hours
to chill the mixture completely. Once it's fully chilled,
add the optional Ouzo or Pernod.
Transfer the chilled custard to an ice cream maker and
freeze it according to the manufacturer's directions.
Transfer the finished ice cream to a sealed container. Leave
it in the freezer for several hours to mellow the flavor and
firm the texture.
NOTE: for my ice cream maker I poured the custard into the
metal ice cream container and filled the surrounding
container with ice and rock salt. Turned the machine
on and it turned itself off 20 minutes later. I then
scooped the ice cream out and placed it in a plastic
resealable bowl and placed that in my deep freezer for
about 3 or 4 hours. Of course, I didn't place all of
the ice cream into the bowl prior to freezing... I
sampled several large spoonfuls. This stuff is
incredible!! I would have been happy just eating it
out of the saucepan once it was cool enough to not
burn my mouth! It's THAT good!
Unfortunately, this recipe ONLY makes about 1 quart of this
heavenly concoction! The recipe was found in the "Beat That!
Cookbook" by Ann Hodgman.