This ice cream gets its luscious licorice flavor from both aniseed and chunks of black licorice whips. Children will demand seconds.
- 2 tablespoons aniseed
- 1 batch French Vanilla Ice Cream
- ½ cup chopped black licorice whips
- 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 one hour (the longer the seeds steep, 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.
Theresa Loe is an aerospace engineer, freelance writer and lecturer who tends her herb garden in a small southern California coastal community. Her book, The Herbal Home Companion, is due out from Kensington, Inc., this fall.
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