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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and
heat the cream, milk, and sugar until the sugar dissolves.
Do not boil. In a small bowl, whisk the egg yolks lightly. While
whisking, pour 1 cup of the hot cream mixture into the bowl, then pour
the egg mixture back into the saucepan and place over medium-low heat.
Stir constantly with a wooden spoon (don't let the mixture boil; it could
curdle) for about 8 minutes, or until it begins to thicken and coats the
spoon. To test for doneness, dip a metal spoon into the mixture and run
your finger across the back. The custard is done when your finger leaves a
clear, clean trail. A candy thermometer should read 175-180 degrees F.
Remove the pan from the heat and stir in the vanilla. With a mortar and
pestle, roughly crush the aniseed, or place the seeds in a plastic bag and
bruise them with a hammer. Stir the crushed seeds into the hot ice cream
base. Cover and chill in the refrigerator for at least 1 hour (the longer
it is refrigerated, the stronger the flavor will be).
Strain the mixture and add the chopped licorice pieces. Pour the
mixture into an
ice-cream maker and freeze according to the manufacturer's instructions.
Source: "The Herb Companion" August/September 1996
Recipe By :
Date: Sun, 17 Nov 1996 19:09:13 ~0500
| Ingredients:
1 1/2 Cup(s) Whipping cream
1 1/2 Cup(s) Vanilla bean, split
2/3 Cup(s) Non-fat egg substitute (equivalent to 2 eggs)
3 Egg yolks
1 Teaspoon(s) Orange juice concentrate; thawed
2 Tablespoon(s) Aniseed
1/2 Cup(s) Black licorice whips -- |
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