Licorice Ice Cream

What a week it has been! 

Last weekend in Luxembourg was the Fête de la Musique leading up to the summer solstice.  There were many free music concerts around the country and fireworks to celebrate.  Wednesday was Luxembourg National Day, the Grand Duke’s birthday.  

Then there were the sporting dramas.  The shameful antics and swift exit of the French team from the World Cup.  The start, middle and finish of a 3-day 11 hour 5 minute unbelievable tennis match at Wimbledon, interrupted by darkness not rain) between the Frenchman, Nicolas Mahut and the American John Isner.   

More natural disasters - tornadoes, floods and earthquakes.  More concerns over the on-going oil spill in the Gulf of Mexico.

Our cool, rainy weather turned into actual warm (hot even) and sunny summer weather.  So in honour of the start of summer, I made Ice Cream.  My first real ice cream made with eggs and cream.  Not just any ice cream but Licorice Ice Cream.  Licorice is one of my favourite flavours.  This ice cream used licorice root infused in the milk and cream and has a subtle licorice flavour and a creamy colour. 

Licorice Ice Cream

300 mL (10 oz) 35% (whipping) cream


300 mL (10 oz) milk


3 sticks licorice root*


6 egg yolks


110 g (4oz) sugar

Place cream, milk and licorice root into a saucepan and slowly bring up to a boil.  Remove from heat and let stand to infuse for at least an hour, or longer if possible.  Return pan to heat and bring back to a boil.  Meanwhile, whisk together egg yolks and sugar in a large bowl until combined.  Pour the heated cream mixture through a sieve onto the egg yolk mixture and whisk well.  Discard the licorice root.  Pour the mixture back into the saucepan and return to the heat slowly.  Gently simmer, stirring continuously, until thickened (do not allow mixture to boil).  Let cool, then pour mixture into an ice cream machine and follow the manufacturer's instructions.

* Available from health food and gourmet shops