Ingredients
Scale
2 cups Whole milk
1 cup Heavy cream
3/4 cup Granulated sugar
1 tablespoon Black licorice extract
3 Egg yolks
1/4 teaspoon Salt
2 tablespoons Black sesame seeds (optional, for texture)
Instructions
- In a medium saucepan, whisk together the whole milk, heavy cream, and sugar. Heat over medium heat until the mixture is warm but not boiling
- In a separate bowl, whisk the egg yolks. Gradually add about half a cup of the warm milk mixture to the yolks while whisking continuously to temper the eggs
- Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly
- Cook the mixture over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon (approximately 5-7 minutes)
- Once thick, remove from heat and stir in the black licorice extract and salt. If desired, mix in the black sesame seeds for added texture
- Pour the mixture into a bowl, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight to chill
- Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up before serving
Notes
For a dairy-free version, use almond or oat milk.
Adjust the sweetness by using honey or maple syrup instead of sugar.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 120 mg