4 eggs (suggest liquid pasteurized eggs, available at most supermarkets)
2 1/2 cups sugar
4 cups whipping cream
1 tablespoon anise flavoring
1/4 teaspoon lemon flavoring
1/4 teaspoon salt
Milk as needed to fill ice-cream canister three-quarters full Turquoise food color, optional
Beat eggs; add sugar, 1/2 cup at a time, beating after each addition. Add whipping cream, anise and lemon flavorings, salt and food color, if desired. Mix until well blended. Pour into freezer can and add milk to three-quarters full. Freeze in 5- to 6-quart freezer according to manufacturer's directions.
Licorice Ice Cream
6 large egg yolks
1-1/2 cups milk
1-1/4 cups heavy cream
1/2 cup sugar
10 one inch soft black licorice candies
1 Tbs. Pernod liqueur
1 tsp. vanilla extract
In a large bowl whisk egg yolks in a large bowl. In a saucepan, combine remaining ingredients, except vanilla, and place over medium high heat. Stir frequently until mixture just comes to a boil. In a steady stream, slowly whisk mixture into beaten egg yolks. Return mixture to pan over medium low heat and cook, stirring constantly, until it registers 170°F on a candy thermometer (do not boil). Remove from heat. Stir in vanilla and strain mixture through a fine sieve into a bowl. Discard licorice pieces. Coverand chill in refrigerator. Freeze in an ice cream maker 20-30 minutes until frozen.
