1 1/2 cup whipping cream
1 1/2 cup milk
2/3 cup sugar
3 egg yolks
1 tsp vanilla extract
2 tbsp aniseed
1/2 cup black licorice whips, chopped
Directions
In a heavy 2-quart saucepan or double boiler over medium-low heat,
stir and heat the cream, milk, and sugar until the sugar dissolves.
Do not boil.
In a small bowl, whisk the egg yolks lightly. While whisking, pour 1
cup of the hot cream mixture into the bowl, then pour the egg mixture
back into the saucepan and place over medium-low heat. Stir
constantly with a wooden spoon (don't let the mixture boil; it could
curdle) for about 8 minutes, or until it begins to thicken and coats
the spoon. To test for doneness, dip a metal spoon into the mixture
and run your finger across the back. The custard is done when your
finger leaves a clear, clean trail. A candy thermometer should read
175-180 degrees F. Remove the pan from the heat and stir in the
vanilla.
With a mortar and pestle, roughly crush the aniseed, or place the
seeds in a plastic bag and bruise them with a hammer. Stir the
crushed seeds into the hot ice cream base. Cover and chill in the
refrigerator for at least 1 hour (the longer it is refrigerated, the
stronger the flavor will be).
Strain the mixture and add the chopped licorice pieces. Pour the
mixture into an ice-cream maker and freeze according to the
manufacturer's instructions.
Source: "The Herb Companion" August/September 1996
Servings: 1 batch
Licorice Chunk Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream; Rice; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into history, in truth as far back into history as the Egyptians, and maybe even further. However, generally, these old cookbooks were just very simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. Additionally, he describes how the Romans used many different spices, including a few you will know such as thyme, rue and parsley. During the following few centuries, the rich and powerful families of Europe tried to serve up the best banquets, and as a result chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Licorice Chunk Ice Cream recipe.
