Ravenchase

 

My dad was fond of distinctive flavors, like limburger cheese, pickled eggs, and really dark chocolate. His favorite ice cream was black licorice. I have fond memories of him with double-scooped licorice cones from Baskin Robbins that left his clean-shaven face with a dark grey mustache and goatee. You don’t see licorice ice cream in grocery stores; even Baskin Robbins hasn’t carried it in years. But you can make it at home. Start by melting 4 ounces chopped licorice candy in a saucepan with 2 cups water. In a medium bowl, whisk 4 egg yolks with 3/4 cup granulated sugar. Add 1 1/2 cups milk and 1/4 teaspoon salt to saucepan; heat almost to boiling. Temper the egg mixture with the licorice mixture before combining; strain. Stir in 1 1/2 cups heavy cream, then add 1 teaspoon vanilla and enough black food coloring to make it dark grey. Cover and chill 4 hours before freezing in ice cream maker.