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Licorice ice cream

Time 40 minutes
Yields Makes a generous quart
Licorice ice cream
(Maria Alejandra Cardona / Los Angeles Times)
1

In a pot, combine 3/4 cup sugar and licorice powder and whisk to combine to help prevent clumping. Then add the molasses, salt, cream and 1½ cups milk. Steep thoroughly until the mixture starts to steam but does not come to a boil. Even if the licorice root clumps in the beginning, it should be thoroughly dissolved by this point.

2

When the ice cream base is fully steeped, in a large bowl, whisk the remaining 2 tablespoons sugar with the egg yolks. Slowly temper in the hot liquid while whisking. Add the mixture back into the pot and cook on very low heat while making sure to continuously scrape a spatula back and forth across the bottom of the pot, until the mixture can coat the back of a spoon, 3 to 5 minutes.

3

Strain into a mixing bowl with a fine mesh strainer, then add the reserved cold milk and the anise oil and citric acid. (If using lemon juice, do not add lemon juice to the hot mixture. Wait until the mixture is thoroughly chilled before incorporating.)

4

Chill thoroughly, then freeze according to your ice cream machine manufacturer’s instructions.

Adapted from a recipe by Bavel pastry chef Genevieve Gergis. Lakrids fine licorice powder is available online at www.trouva.com; Amarelli fine licorice powder is available online at www.marinamarket.com. Citric acid is generally available at well stocked cooking stores, as well as online.

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