SC - Licorice Ice Cream--OOP

[DianaFiona]

      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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