INGREDIENTS

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
Posted to MM-Recipes Digest V3 #209
Date: Fri, 2 Aug 1996 08:11:37 +0000
From: Linda Place <placel@worldnet.att.net>

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