Ice Cream Surprise: Licorice Chunk Ice Cream

Herbs and flowers for flavor and color.

August/September 1996
By Theresa Loe 
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This ice cream gets its luscious licorice flavor from both aniseed and chunks of black licorice whips. Children will demand seconds.

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  1. 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).
  2. 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.

Click here for the original article, Ice Cream Surprise.

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