Licorice chunk ice cream

Yield: 1 Batch

Ingredients:

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

Instructions:

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