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Category: Desserts

Licorice ice cream

Licorice ice cream
Maria Alejandra Cardona / Los Angeles Times

Before January 2017, pastry chef Genevieve Gergis, who along with her chef husband, Ori Menashe, runs the Los Angeles restaurants Bestia and Bavel, was a self-proclaimed “not a licorice person.” Then she tasted licorice candy that a customer brought her ... Read more

Total time: 40 minutes, plus chilling and freezing times | Makes a generous quart
Note: Adapted from a recipe by Bavel pastry chef Genevieve Gergis. Lakrids fine licorice powder is available online at www.trouva.com; Amarelli fine licorice powder is available online at www.marinamarket.com. Citric acid is generally available at well stocked cooking stores, as well as online.
  • ¾ cup plus 2 tablespoons sugar, divided
  • 1 tablespoon plus 1 teaspoon fine licorice powder
  • 2 tablespoons molasses
  • 1 large pinch salt
  • 2 cups heavy whipping cream
  • 2 cups milk, divided
  • 6 egg yolks
  • 1/8 teaspoon anise oil
  • 1 tiny pinch of citric acid, or ½ teaspoon lemon juice

Step 1In a pot, combine 3/4 cup sugar and licorice powder and whisk to combine to help prevent clumping. Then add the molasses, salt, cream and 1½ cups milk. Steep thoroughly until the mixture starts to steam but does not come to a boil. Even if the licorice root clumps in the beginning, it should be thoroughly dissolved by this point.

Step 2When the ice cream base is fully steeped, in a large bowl, whisk the remaining 2 tablespoons sugar with the egg yolks. Slowly temper in the hot liquid while whisking. Add the mixture back into the pot and cook on very low heat while making sure to continuously scrape a spatula back and forth across the bottom of the pot, until the mixture can coat the back of a spoon, 3 to 5 minutes.

Step 3Strain into a mixing bowl with a fine mesh strainer, then add the reserved cold milk and the anise oil and citric acid. (If using lemon juice, do not add lemon juice to the hot mixture. Wait until the mixture is thoroughly chilled before incorporating.)

Step 4Chill thoroughly, then freeze according to your ice cream machine manufacturer’s instructions.

Each of 8 servings:
Calories 385; Protein 6 grams; Carbohydrates 31 grams; Fiber 0; Fat 27 grams; Saturated fat 16 grams; Cholesterol 212 mg; Sugar 30 grams; Sodium 87 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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