SC - RE: saffron growing

[Ceridwen]

DIANA!!!!  I will not trade my first born child (he's 24 married and a PITA)
or any of my other children (21 and pregnant with my first grandchild, 5 and
a computer geek, and 2 and the sweetest angel in the world) but you do have
my undying gratitude....now how can I repay you?

:D

- -----Original Message-----
From: DianaFiona <DianaFiona at aol.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Tuesday, December 30, 1997 12:10 PM
Subject: SC - Licorice Ice Cream--OOP


>      Someone--I *think* it was on this list!--was drooling a few days ago
>over a mention of licorice ice cream.  Now, I dislike licorice myself, but
>while flipping through a back issue of the HERB COMPANION (August/Sept.,
'96)
>I ran across a herbal ice cream article that had a recipe for a licorice
one,
>so here it is!
>
>LICORICE CHUNK ICE CREAM
>
>Base:
>
>1 1/2 cups whipping cream
>1 1/2 c. milk
>2/3 c. sugar
>3 egg yolks
>1 teaspoon vanilla extract
>
>     Heat the milk, cream and sugar in a pan until the sugar dissolves, but
do
>not boil. Whisk egg youlks lightly, then pour 1 cup of hot mixture in,
whisk,
>and pour back into pan. Cook on medium-low heat, stiring constantly, for
>around 8 min., or until it begins to thicken and coat the spoon. Don't let
it
>boil or it may curdle. When done, a candy thermometer should read 175* to
>180*F.
>    Remove pan from heat and stir in the vanilla.
>    Bruise 2 T. of aniseed and add to hot base. Steep, covered, in the
>refrigerator for at least an hour--longer gives a stronger flavor. When
well
>chilled, strain out the seeds and add  1/2 cup of chopped licorice whips.
Pour
>into ice cram maker and freeze.
>
>     Hope this suits the licorice fans out there!
>
>                    Ldy Diana
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