Preparation and cooking time: A few minutes
Infusion time: 10 minutes + time for freezing
* Southern France is the traditional region for licorice. Created in 1862 by Henri Lafont (the trademark was registered July 7, 1884 by Paul Aubrespy, Henri's son-in-law), ZAN licorice (Uzes, Marseille) is today still sold as sticks and lozenges, a favorite of young and old.
At the Auberge, we make zan with infused licorice sticks. Zan bought in tablets is a good compromise to save time.
** Our recipe for gingerbread (pain d'épices) cones is too "perilous" to make at home, so we suggest using good quality store-bought ice cream cones.
- Boil the milk and the zan licorice together; let infuse for 10 minutes.
- Whisk together the egg yolks and sugar.
- Stir the milk into the mixture and cook until thickened just enough to coat the back of a spoon.
- Place in an ice cream make and freeze. Serve in an ice cream cone.
Hints & Tips