4 egg yolks
1 cup sugar
2 cup whipping cream
2 cup half and half
5 oz licorice sticks cut in 1/4
1 inch pieces (1 cup)
1 cup milk
Directions
In a small bowl, beat egg yolks until thick and lemon colored, 4 or 5
minutes. In a heavy medium saucepan, combine beaten egg yolks, sugar,
whipping cream and half and half. Cook and stir over low heat until
mixture until thickens slightly and coats a metal spoon; set aside.
In a blender or food processor, combine cut up licorice sticks and
milk process until licorice pieces resemble grains of cooked rice.
Stir into egg mixture. Cool to room temperature. Pour into ice cream
canister. Freeze in ice cream maker according to manufacturer's
directions. Makes about 2 quarts.
Servings: 2 quarts
Licorice-Stick Ice Cream Recipe brought to you by Recipe Ideas
Categories: Dessert; Ice Cream; Rice; Vegetable
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We can track the history of written recipes far back into the distant past, certainly as far back into recorded history as the early Egyptians, and quite possibly further than that. In practice though, in the main part, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
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We hope you enjoy this Licorice Stick Ice Cream recipe.
