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Licorice Ice Cream in a Gingerbread Cone Recipe
Licorice Ice Cream in a Gingerbread Cone
Flavors of Lyon
Total time: 15 to 30 minutes

Preparation and cooking time: A few minutes
Infusion time: 10 minutes + time for freezing

Difficulty: Average
Chef's Note

* 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.

For 4 servings

- 500 ml / 2 cups milk
- 75 g / 3/8 cup sugar
- 4 egg yolks
- 1/2 tablet of Zan licorice or 1 licorice stick*
- Store-bought ice cream cones**
  1. Boil the milk and the zan licorice together; let infuse for 10 minutes.
  2. Whisk together the egg yolks and sugar.
  3. Stir the milk into the mixture and cook until thickened just enough to coat the back of a spoon.
  4. Place in an ice cream make and freeze. Serve in an ice cream cone.

Just water!

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