Black licorice ice cream is the ultimate dessert for those who appreciate distinctive, sophisticated flavors. This striking ice cream combines the deep, aromatic taste of real licorice root with rich, creamy custard to create something truly extraordinary. The beautiful dark color makes an impressive statement, while the complex flavor profile offers notes of anise, fennel, and warm spices that dance on your palate. This isn’t your typical vanilla or chocolate – it’s a grown-up treat that celebrates one of the world’s most polarizing yet beloved flavors. Perfect for adventurous food lovers and licorice enthusiasts, this homemade ice cream transforms a simple frozen dessert into a conversation starter that guests will remember long after the last spoonful.
Serves: 8 people
What You’ll Need
Gather these ingredients to create your bold black licorice ice cream:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar, divided
- 6 large egg yolks
- 3 tablespoons black licorice extract (or 2 tablespoons anise extract)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons black food coloring (optional, for deeper color)
- 1/2 cup finely chopped soft black licorice candy (optional, for texture)
Preparing Your Base
Start by creating the custard base that will give your ice cream its rich, creamy texture. In a heavy-bottomed saucepan, combine the milk, heavy cream, and half of the sugar (about 6 tablespoons). Heat this mixture over medium heat, stirring occasionally, until small bubbles form around the edges and steam rises from the surface. Don’t let it boil completely.
While your milk mixture heats, prepare your egg mixture. In a separate bowl, whisk together the egg yolks with the remaining sugar until the mixture becomes pale yellow and slightly thick. This usually takes about 2 minutes of vigorous whisking.
Creating the Custard
Now comes the important step of combining your hot milk with the egg yolks without scrambling them. Remove the hot milk mixture from heat. Very slowly, pour about 1/4 cup of the hot milk into the egg yolk mixture while whisking constantly. This process, called tempering, gradually raises the temperature of the eggs.
Continue adding the hot milk mixture slowly, about 1/4 cup at a time, whisking constantly after each addition. Once you’ve added about half the hot milk, you can pour the egg mixture back into the saucepan with the remaining milk.
Cooking to Perfection
Return the saucepan to medium-low heat and cook the custard, stirring constantly with a wooden spoon or heat-resistant spatula. The mixture is ready when it coats the back of your spoon and you can draw a line through it with your finger that doesn’t immediately fill in. This usually takes 5 to 8 minutes and the temperature should reach about 170 degrees if you have a thermometer.
Remove from heat immediately to prevent the eggs from curdling. Strain the custard through a fine mesh strainer into a clean bowl to remove any lumps that might have formed.
Adding the Licorice Magic
While your custard is still warm, stir in the licorice extract, vanilla extract, and salt. The warmth helps distribute the flavors evenly throughout the mixture. If you want a deeper black color, add the black food coloring gradually until you achieve your desired shade. Remember that the color will be slightly muted once frozen.
Taste your mixture and adjust the licorice flavor if needed. The flavor should be pronounced but not overwhelming, as freezing will dull the taste slightly.
Cooling and Chilling
Cover your custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, but overnight is even better. The custard needs to be completely cold before churning to ensure proper texture.
Churning Your Ice Cream
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20 to 25 minutes, during which the mixture will thicken and increase in volume.
If you’re adding chopped licorice candy for extra texture and bursts of flavor, add it during the last 5 minutes of churning. The pieces will distribute evenly without breaking down too much.
Final Freezing
Transfer your freshly churned ice cream to an airtight container. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming. Freeze for at least 2 hours before serving to achieve the perfect scoopable consistency.
Serving Your Creation
Scoop your black licorice ice cream into chilled bowls or cones. The dramatic dark color looks stunning against white dishes or clear glass bowls. For an extra special presentation, garnish with a small piece of black licorice candy or a sprinkle of crushed anise seeds.
This ice cream pairs beautifully with shortbread cookies, dark chocolate, or fresh berries that provide a bright contrast to the rich licorice flavor. Store any leftovers in the freezer for up to one month, though the best texture and flavor develop within the first week.
