Licorice Chunk Ice Cream Recipe

Title: LICORICE CHUNK ICE CREAM
  Categories: Ice cream
       Yield: 1 Batch
  
   1 1/2 c  Whipping cream
   1 1/2 c  Milk
     2/3 c  Sugar
       3    Egg yolks
       1 ts Vanilla extract
       2 tb Aniseed
     1/2 c  Black licorice whips;chopped
  
   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
  
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