Licorice Ice Cream on a Gingerbread Cone Recipe

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp licorice extract
• 4 egg yolks, room temperature
• 1 gingerbread cone

Instructions:

1. In a heavy-bottomed saucepan, combine the heavy cream, whole milk, sugar, salt, and licorice extract. Heat the mixture over medium heat until the sugar has dissolved and small bubbles begin to form around the edges.
2. In a separate bowl, whisk the egg yolks until pale and thickened. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper them.
3. Pour the tempered egg yolk mixture back into the saucepan of the remaining cream mixture and cook over medium heat, stirring constantly with a heat-proof spatula, until the mixture thickens enough to coat the back of the spatula.
4. Strain the mixture through a fine-mesh sieve into a clean bowl. Let it cool slightly, then cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
5. Once the mixture has chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
6. Serve the licorice ice cream on top of a gingerbread cone.

Verdict:

This recipe is perfect for licorice lovers who want a unique ice cream flavor. The addition of the gingerbread cone provides a spicy and crunchy contrast to the smooth and creamy ice cream. This is a great dessert to enjoy during the winter holidays, but it can be enjoyed year-round as well.

Serving suggestions:

For an extra special touch, top the licorice ice cream with a dollop of whipped cream and a sprinkling of crushed gingerbread crumbs. Serve with a warm cup of coffee or cocoa on the side. Enjoy!