Licorice Ice Cream is an unusual and old-fashioned flavor that is still popular in Scandinavia.
- 6 large eggs yolks
- 1 ½ centilitre whole milk
- 1 ¼ cup heavy cream
- ½ centilitre sugar
- 10 one inch soft black licorice candies
- 1 tablespoon Pernod
- 1 teaspoon vanilla extract
In a large bowl whisk egg yolks in a large bowl. In a saucepan, combine remaining ingredients, except vanilla, and place 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.