Licorice Ice Cream is an unusual and old-fashioned flavor that is still popular in Scandinavia.
Ingredients
- 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
Directions
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.
I took a recipe development session at the Nashville event and learned a lot about the more technical aspects of recipe writing and testing. Very eye opening.
As far as the adapted from, inspired by stuff, I definitely think it is a difference if we are blogging it vs. writing a book for profit. And yes, we personally like you. Except that guy, but no one pays attention to him so don’t worry about him (ha ha).
Hope you had a great weekend!
The age old (well, in food blogging terms, a couple of years) issue about adapting. I’ve had a long day and I’m in the mood to say what is on my mind.
EVERYONE adapts Greg; when I hear the laments some have about how others ‘take’ their recipe…well, someone somewhere has probably done something close somehow. No one owns a set of ingredients, not even Martha!
I can put together a dinner without ever opening a cookbook; that comes from years of experience. But that experience was born on the backs of someone else at some time that helped me get to where I am today with a recipe they wrote. That was most likely adapted from a recipe they read, saw or tasted.
I think being able to adapt is what it is all about; being able to put your own spin on a dish and yes, calling it your own. Damn it.
I said this once and right now it bears repeating. There was a time, before the internet and food blogs, when cooks willingly shared their recipes with friends and family and then it was done. They would never think of coming to my home and if I had prepared said dish, saying ‘That’s my recipe; you must tell everyone.’ Food was meant to be prepared and shared and adapted; it was a bond and built community and relationships far and wide. Much like food blogs supposedly do today. So, I repeat myself I know…everyone adapts Greg. I’m just glad you did this…I did some rosemary shortbread cookies last year, I can only imagine how the pine nuts would ‘kick them up a notch’ (and yes, I took that from Emeril Lagasse).
you nailed it… GREG
are such a great flavor combination. I don’t really care where this originated, thank YOU for sharing it with us, and for your well researched method.
Right on Greg, and looking forward to more desserts on Sippity Sup X0 Liz
I agree with you that our blogs can be anything we want them to be and yes, I do think there is value is preparing recipes that are out there and putting your own twist on them. If people have trust in what you are making and what you say is good, then it gives them direction in their own cooking at home and gives you credibility as well if they like it, too.
I think there are too many people (not all of them bloggers, by any means) that are getting cookbook deals when they do not have sufficient knowledge of recipe development and really good experience in cooking or baking to do it. Too many people feel compelled to make up a recipe and many times it’s just not that good. I cannot tell you how many poor recipes I have prepared over the past few years and the food we have thrown away.
Give me a Julia Child, Ina Garten and Dorie Greenspan recipe any day of the week! I don’t mind posting them on my site at all.
I hardly ever follow a recipe *exactly* as written. I think it’s just natural to adapt to what you like/dislike, have on hand, etc. Re all the fuss and muss of chilling, rolling, cutting… I often see bread recipes that want you to add the yeast to water and wait for 5 (no more!) minutes until it’s bubbly, then add oil, flour and salt in separately. Pshaw! I throw it all into the mixer bowl and give it a whirl. It all comes out in the wash.
…Greg, this is the basic principle of conservation… and if scientists do not argue with it, neither should we!!! No-one, not even Martha Stewart, invents anything: they just “adapt” it. And that’s that. I like your adaptations!!!
It was fun to see ya at IFBC, and your cookies look inviting. I always freeze mine in little scoops, too. I love knowing that a fresh cookie or two is just 12 minutes away. Loved your reasoning for the specific adaptations, it was like having a conversation along with you in the kitchen.
and who the heck cares if you didn’t invent it. Hope to make it to the convention next year!
I have no problem with adapting recipes as long as attribution is given to the original. I also especially appreciate it when the blogger takes the time to talk about what they changed, and what did and did not work for them in the original recipe.
The only thing I don’t like is when someone takes one of my recipes wholesale, from ingredients to directions (MY words) and slaps it up on their blog without any changes. In that case, I think the blogger should simply link to the original recipe and not post the recipe in full. Talk about why you like it/dislike it, and your experience cooking it, but don’t post it in full unless you make changes.
BTW, these cookies sound great. I love sweet/savory things and saw a lot of similar cookies when I was recently in Naples Italy.
I like savory cookies and like you I have no sweet tooth. They look like a perfect texture and you know not all cookies are equal, even if 10 bakers used the same recipe, maybe one or two would turn out right.
I really do think you have a lovely blog. I am going to throw in my two cents regarding making other peoples recipes…why not? Isn’t that what they are there for? I know that I am pleased when I see another blogger make one of my recipes and repost it with their own twist (we all can’t help but lift our leg and make our own mark on each recipe). This has always led me to the question…at what point does it become yours? But I won’t get too much into that because I don’t really know the right answer 😉
Like you, baking really isn’t my forte. I am capable but I have to rely on recipes (which almost always receives my special touch). I love how you adapted this recipe so that you don’t have to refrigerate it. Really, who wants to wait when there are cookies to be gobbled?
Love a savory cookie and these look and sound simply divine. Great photo. Hope you are having fun at IFBC!