LICORICE ICE CREAM RECIPE
6 large egg yolks
1-1/2 cups milk
1-1/4 cups heavy cream
1/2 cup sugar
10 one inch soft black licorice candies
1 Tbs. 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° F 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.
LIME
1 1/3 Cup Lime juice
1 1/3 Cup Sugar
1 Cup Whipping Cream
1 Cup Whole Milk
Mix ingrediants just before putting in machine. Very strong lime flavor. I felt it was too strong. Other's liked it this strong. If I made it again, I would reduce the lime juice and sugar to 3/4 cup each, reduce the milk to 1/2 cup, and leave the amount of cream unchanged at 1 cup.
MAPLE-BLUEBERRY
3 cups blueberries
1 cup maple syrup
1 cup whipping cream (optional)
Puree blueberries. Add maple syrup and cream. Freeze in ice cream maker.
Notes: One of the simpler ice creams to make.
MAPLE WALNUT ICE CREAM
4 egg yolks
3 cups table cream
3/4 cup walnut pieces
1 cup amber maple syrup
Beat egg yolks.
Put table cream in a sauce pan and bring almost to a boil.
Beat heated cream into eggs.
Cool.
Mix in maple syrup just before freezing in ice cream machine.
When almost done, stir in walnut pieces.
Notes: This also makes a good Maple Ice Cream Recipe
If you can get Grade B maple syrup, use it instead and reduce it to half-a-cup (you
may need to experiment here; possibly 3/4 cup would be better). Note: I used to
recommend getting Grade C, but apparently the high-end of that has been renamed
Grade B, and the low end of that is illegal to sell in retail stores (at least in Vermont).
Be careful with the cream: If you decrease the milkfat content, then the ice cream will
be slushy and have a poor texture.
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