This week was a special week in the Scoop household because we had a house guest: my mom! I asked her if she had any special requests ice-cream wise and, like mother like daughter, she is a big fan of ice cream so she was an easy customer! Tiger tail ice cream is a parlour favourite and it is a favourite of both of ours. It reminds me of my childhood for sure, and I have my mother to thank for introducing me to the unusually wonderful combination of orange and licorice.
My mother being my biggest fan, I knew she’d love anything I churned for her, but I definitely wanted to make something that looked AND tasted just like her parlour fave and I think I hit the mark with this recipe.
The trickiest part for me about this recipe was churning. I churned the orange, scooped it into my storage container, and then stuck the bucket back into the freezer for about 15 minutes and immediately churned the licorice. I didn’t want the orange to freeze completely because I feared that they wouldn’t swirl nicely together.
However, the motor on my poor little ice cream machine couldn’t handle two churns in such a short time. As a result the licorice wasn’t fully churned when I stuck it in the freezer and the texture was slightly icy. I should have left a solid hour between churnings I think, but all’s well that end’s well. The finished product was still delicious and anyone checking out this recipe can learn from my mistakes! In the end me and my mom shared a delicious ice cream treat and some good times.
- 3 cups of heavy cream
- 1 cups of milk
- ¾ cup white sugar
- 4 large egg yolks
- 3 Tbs orange extract
- 1 Tbs anise extract (licorice type)
- Orange food colour (or red + yellow)
- Black food colour
- 1) Whisk the egg yolks in a bowl and set aside
- 2) Combine the heavy cream, milk, and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes
- 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
- 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking
- 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon
- 6) Remove from heat and allow to cool slightly
- 7) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best
- 8) Split the custard base in half and add the orange extract and orange food colour to one half and the anise extract and black food colour to the other half
- 9) Churn the orange custard base according to your ice cream maker's directions and scoop out into your storage container in the freezer
- 10) Re-freeze your ice cream bucket for about an hour and churn the licorice half according to your ice cream maker’s directions. Swirl with the frozen orange ice cream and enjoy immediately for a soft-serve ice cream or scoop into your storage container and freeze for a harder, more store-bought consistency
- FYI: This recipe makes double the amount my recipes normally make! It is a one quart recipe instead of a pint like usual
- FYI: I used gel food colouring which requires a fairly small amount to make bold colours. I don't track exactly how much I use because pretty much every food colour is a bit different so just mix in a small amount and add more gradually until the desired colour is achieved!