I'm tempted to try a simplified version using banana 'ice-cream'.
Chocolate Chip Licorice Ice Cream
Chocolate chunks:
55g bittersweet chocolate (I used 70% cacao)
3/4 tsp canola oil
Pinch of fine sea salt
- Melt the chocolate, oil and salt.
- Pour into a pan and freeze for 2 hours.
- Quickly chop with a serrated knife and keep the chunks frozen until needed.
Ice cream:
A:
1/2 + 1/8 cup whole milk
3/8 cup heavy cream
1/4 cup plus 1/2 tbsp sugar
B:
1/2 pod of star anise
1/2 sprig fresh tarragon
1/2 stem anise hyssop (optional)
1/4 tsp aniseed
2 large egg yolks, whisked
1/2 tsp licorice root extract
1/8 tsp fine sea salt or to taste
- Bring ingredients A to a low boil.
- Remove from the heat and add ingredients B.
- Allow to stand for 30 mins.
- Strain the mixture and bring back to a boil.
- Gradually whisk a little of the hot liquid into the yolks.
- Pour the yolks into the remaining liquid and re-heat.
- Whisk constantly until custard forms.
- Strain and cool in an ice bath before refrigerating overnight.
- Whisk in the licorice extract and season with salt to taste.
- Churn until ice cream forms.
- Fold in the chocolate chunks and freeze for 2 hours.
(Recipe from here)
