Ingredients: 

3 1/3 cups whole milk

2 cups heavy cream

1 cup granulated sugar

6 cups all-natural soft black licorice chunks (such as Panda), chopped

14 large egg yolks

1/4 teaspoon kosher salt

Steps to Make It:

Step 1: Stir together milk, heavy cream, and sugar in a medium saucepan. Cook over medium, whisking often, until just simmering, 15 to 17 minutes. Remove pan from heat; stir in licorice. Let steep 20 minutes. Pour licorice mixture through a fine wire-mesh strainer into a medium bowl; discard solids. Whisk together egg yolks in a large bowl. Whisking constantly, gradually pour milk mixture into yolks in a slow, steady stream. Stir in salt; return to saucepan. Cook over low, whisking often, until mixture is slightly thickened and coats back of a spoon, about 9 minutes. Let cool 15 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; cover and refrigerate until completely chilled, at least 8 hours or overnight.

Step 2: Pour licorice mixture into bowl of an ice cream maker, and proceed according to manufacturer’s instructions. Transfer to a freezer-safe container, and freeze until firm, about 5 hours.

Follow us to see more useful information, as well as to give us more motivation to update more useful information for you.