This ice cream gets its luscious licorice flavor from both anise seed and chunks of black licorice whips. Children will demand seconds.
- 2 tablespoons anise seed
- 1 batch French Vanilla Ice Cream
- 1/2 cup chopped black licorice whips
1. With a mortar and pestle, roughly crush the anise seed, 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 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.
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