Homemade Licorice Ice Cream (Dessert Recipe)

This licorice ice cream starts with a gently cooked egg custard made from cream, milk, sugar, and food-grade licorice flavoring. Heat it to 170–175°F, chill it to 40°F or below, then churn and freeze until firm. Add licorice gradually, since powders and extracts vary in strength, and keep the custard from boiling.

Warm weather can make a frozen dessert sound especially appealing, but the weather outside does not change the main challenge: getting a smooth ice cream base without scrambling the eggs. This recipe uses a thermometer, steady stirring, and a quick chill to make that job easier. I keep the flavor adjustable, too, because culinary licorice powders and extracts are not equally strong.

The method makes about 1 quart, or roughly 1 liter, depending on how much air your ice cream maker incorporates. Allow time to chill the base and freeze the machine’s bowl as directed by its maker. Those steps matter as much as the cooking.

What to know before making licorice ice cream

A custard ice cream base combines dairy with egg yolks, sugar, and flavoring, then cooks gently until it thickens. For this recipe, use a heavy-bottomed, nonreactive saucepan, a calibrated probe thermometer, and an ice cream maker. Plan ahead so the base and machine bowl are cold before churning.

Tri-ply stainless steel is a useful choice because it is nonreactive with dairy and works on gas, electric, and induction stoves when its base is magnetic. Unlined copper and prolonged contact with reactive aluminum are unnecessary for this low-temperature custard. Stainless steel needs no seasoning.

A probe thermometer gives you a clear endpoint. The target is 170–175°F (77–79°C). Remove the pan from the heat as soon as the custard reaches that range. Do not let it boil or exceed 185°F (85°C); too much heat can make the yolks curdle and leave the base grainy.

The key setup: choose your food-grade licorice flavoring, check the maker’s directions for extract, and confirm that your machine’s bowl is fully frozen before you begin.

Ingredients for about 1 quart

This recipe uses a rich mix of cream and milk, with five yolks to help thicken the base. Licorice flavoring is the variable: start modestly, then adjust the cold custard to your taste. Use culinary licorice powder or food-grade extract, not an item that is not labeled for food use.

Licorice powder and extract can vary greatly in strength. If you use powder, begin with 1 teaspoon. If you use extract, use the maker’s recommended amount rather than swapping it teaspoon for teaspoon with powder.

Next step: set out a fine-mesh sieve, a clean shallow container, and a larger bowl for an ice-water bath.

How to make the custard base

Tempering means slowly mixing warm dairy into the yolks before returning them to the pan. This raises their temperature gradually and helps them blend into the custard without turning into bits of cooked egg. Keep stirring and watch the thermometer throughout the cooking stage.

1. Mix the yolks and sugar. In a bowl, whisk the egg yolks, sugar, and a pinch of salt until combined.

2. Warm the dairy. Pour the cream and milk into a clean, heavy-bottomed tri-ply stainless-steel saucepan. Set it over medium-low heat and stir until the dairy is steaming but not boiling. Whisk in the licorice powder or the maker’s directed amount of extract.

3. Temper the yolks. Slowly pour some warm dairy into the yolk mixture while whisking constantly. Add enough to warm the yolks, then pour the mixture back into the saucepan.

4. Cook gently. Return the pan to low or medium-low heat. Stir continuously, scraping the bottom and corners of the pan. Check the temperature with a calibrated probe thermometer. When the custard reaches 170–175°F (77–79°C) and lightly coats a spatula, remove it from the heat promptly.

5. Strain the base. Pour the custard through a fine-mesh sieve into a clean, shallow container. Straining catches any small cooked bits and can help remove clumps from licorice powder.

Do not leave the custard cooking unattended. If you see it nearing a boil, lower the heat and keep stirring; do not wait for the thermometer to climb beyond the target range.

The main check: the custard should coat a spatula lightly, but the thermometer is the more reliable guide to when it is ready.

How to chill, churn, and harden it

Rapid chilling brings the custard down to a safe refrigerator temperature before it goes into the machine. Churning adds air while freezing the base; hardening firms the churned ice cream in the freezer. Keep the custard at 40°F (4°C) or below until you churn it.

Set the shallow container in an ice-water bath and stir the custard until cold. Keep bath water out of the container. Cover the base and refrigerate it at 40°F (4°C) or below. Chilling it overnight is a convenient way to make sure it is thoroughly cold before churning.

Freeze the machine’s removable bowl for the time stated in its instructions. Many home machines call for 12–24 hours in a freezer at 0°F (−18°C) or colder, but follow your model’s directions. Churn only once the base is 40°F (4°C) or colder.

Churn according to the machine’s instructions until the ice cream is thick and softly frozen. Transfer it to a freezer-safe container, press a cover against the surface, and freeze at 0°F (−18°C) or colder until firm. The time needed to harden can vary with the container and freezer, so check the texture rather than relying on a fixed time.

Next step: if the ice cream is too firm to scoop, let it temper briefly in the refrigerator rather than leaving it out for a long time.

Troubleshooting common custard problems

A small change in heat, chilling, or flavoring can affect the finished texture. I rely on three checks: use the stated temperature range, keep the custard moving in the pan, and taste the fully cooled base before churning. That last check is especially useful because licorice flavorings differ in strength.

Kitchen scenarios: If the custard starts to thicken quickly, check its temperature at once and remove it from the heat when it reaches the target. If the base is still warm at churn time, keep it refrigerated until it reaches 40°F or below. If you are unsure about the flavor, start with less licorice; you can taste and adjust the cold base before it goes into the machine.

Serving, storage, and cookware care

Serve the ice cream in chilled bowls or cones. A short rest in the refrigerator can make a very firm batch easier to scoop. Dark chocolate, espresso, or a restrained pinch of flaky salt can complement the licorice flavor without covering it. Label the dessert clearly, especially when serving people who may not expect licorice.

Store the ice cream covered in a freezer-safe container at 0°F (−18°C) or colder. Pressing a cover against the surface helps limit direct exposure to air. Return the container to the freezer after serving.

Let the saucepan cool until it is safe to handle before washing it. Use warm water, dish detergent, and a non-scratch sponge, then rinse and dry. If custard has stuck, soak the cooled pan in warm soapy water first. Do not scrape it with a knife or metal scouring pad, and do not pour cold water into a hot pan.

Licorice note: Licorice containing glycyrrhizin can affect blood pressure and potassium balance when eaten regularly or in substantial amounts. Keep portions modest. If you have hypertension or a related medical condition, avoid glycyrrhizin-containing licorice unless a clinician has cleared it for you.

Frequently asked questions

These quick answers cover the choices that most affect flavor, texture, and safe preparation. Use the recipe’s temperature targets and your ice cream maker’s own instructions as your main guides. When in doubt about a flavoring, check its label and follow the maker’s directions.

Can I make licorice ice cream without an ice cream maker?
This recipe is written for an ice cream maker. Follow your machine’s instructions for churning; without one, the texture may differ, and a separate no-churn method is needed.

Can I use licorice extract instead of powder?
Yes. Use only food-grade extract, and follow the amount specified by its maker. Extract strengths vary, so do not assume the powder and extract amounts are interchangeable.

How much licorice powder should I use?
Start with 1 teaspoon of culinary licorice powder for this batch. Taste the cooled base and adjust carefully, since powders vary in strength.

Why did my custard turn grainy?
It may have overheated and curdled. Cook while stirring and remove it at 170–175°F (77–79°C); do not let it boil or exceed 185°F (85°C).

Can I churn the base while it is still warm?
No. Chill it to 40°F (4°C) or below before churning. A cold base follows the recipe’s required temperature and helps the machine freeze it as intended.

How long should I freeze the machine bowl?
Follow the machine maker’s directions. Many home machines call for 12–24 hours at 0°F (−18°C) or colder.

Can I use a different saucepan?
Use a clean, nonreactive pan with a heavy base if possible. Tri-ply stainless steel is a suitable choice; unlined copper and prolonged contact with reactive aluminum are not needed.

Does the stainless-steel pan need seasoning?
No. Let it cool until safe to handle, then wash it with warm water, dish detergent, and a non-scratch sponge.

How should I serve very firm ice cream?
Let it temper briefly in the refrigerator until scoopable. Chilled bowls or cones are simple serving options.

Is licorice ice cream suitable for everyone?
Not necessarily. Licorice containing glycyrrhizin can affect blood pressure and potassium balance when consumed regularly or in substantial amounts. People with hypertension or related conditions should ask a clinician before eating it.

(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)