Tiger-Tail Ice-Cream

I don’t like black licorice.  I love red licorice.  Twizzlers please.  A friend just bought me down about 5 packs.  I may have eaten the first one in its entirety right in front of her.

But black licorice? Nasty.  I’ll even admit to the fact that people have given me “good quality licorice”, and I don’t care for it.  I guess I just prefer to slum it in the licorice department.

I’m often asked by friend to make ice-cream for them, either to sell, or in exchange for services, or I also often do it as a thank you.  Last year a friend here asked me to try and make Tiger Tail, as it was her favorite growing up.  I was afraid that I couldn’t find the necessary ingredients, but alas, we have a great little dessert shop here with all the extract flavors you could think of, including anise and orange, which you need for this.

If you’ve made any of my ice-creams, you will notice that most of them are the non-cook, non sit overnight type.  I’m impatient.  Yes, you will see a few that are cooked on the stove and thickened over-night and those definitely are creamier.  But I don’t always have the time for that.  This recipe already needs some sitting time because of the swirl, which I have yet to perfect.

It’s a fun flavor, one that I didn’t think my family would like, but the few times I’ve made it, they’re clamoring for more.

INGREDIENTS:

  • 3 eggs
  • 1 cup sugar
  • 2 1/2 cups whipping cream
  • 1 1/2 cups whole milk
  • 2 teaspoons orange extract (or more if you like a stronger flavour)
  • orange food colouring

LICORICE SWIRL

  • 1/3 cup water
  • 1 cup sugar
  • 1/2 cup butter
  • 1/2 cup milk
  • 3 teaspoons anise extract
  • black food colouring

DIRECTIONS:

SWIRL: Combine water and sugar in a medium sized pot. Bring to a boil, allow to simmer until turning golden. Remove from heat, add butter carefully, it should steam and boil up.   Stir until completely melted and well combined. Add milk and anise extract, stir to combine. Tint to deep black with food coloring, allow to cool.

ICE CREAM BASE: Beat 3 eggs  in a bowl for a few minutes or until light.  Add sugar and beat one minute more.  Add whipping cream, milk, and extract and combine well.  Add orange food colouring to shade you desire.

Pour into ice-cream machine.   Follow manufacturer directions.

To make a swirl, it’s easier if you are layering ice cream in a loaf pan but I’ve done it in two liter containers also.  Put a layer of orange ice cream, then drizzle the licorice over, then repeat with more ice cream and licorice until finished.  (You will have extra swirl for me so I often have some leftover.  But you can use it as you like).

Freeze until hard.

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