Black licorice ice cream showcases the distinctive, bittersweet coffee-like flavor of its star ingredient. The roots of the licorice plant are up to 50 times sweeter than sugar, a fact that is mitigated by the complex mingling of its savory, toasty and sometimes salty dimensions. The quality of the black licorice you use to infuse the custard will affect the flavor of the finished product.
Black Licorice
Black licorice comes from the root of the licorice plant. Its use in confections dates back hundreds of years. For black licorice ice cream, it is easiest to select candies, rather than the root itself, to infuse the dairy custard. A wide range of licorice candies are available, from mass-produced, sweet drugstore varieties to hand-crafted, intensely bitter, salted Danish varieties.
Heavy Cream and Whole Milk
Combining heavy cream and whole milk provides a balance of fat and liquid that creates black licorice ice cream with a lush, creamy consistency. Use fresh, organic dairy products for better flavor.
Egg Yolks
Egg yolks are the key ingredient for creating the custard you freeze to make ice cream. Choose fresh, free-range, organic eggs if you have access to them for an intense custard flavor that enhances the black licorice.
Sugar
Sugar brings out the natural sweetness of black licorice, resulting in a balanced dessert. Use white or caster sugar for texture most like old-fashioned ice cream. Experiment with substitutions if you are averse to eating sugar. Some sweeteners freeze better than others.
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