This was the licorice I cold pressure extracted in cream, as contrasted with the hot pressure extracted licorice in milk that I used for the batch of ice cream in post #30. The procedure was to put 50 g coarse chopped licorice root (basically pieces of wood) into 500 ml iSi and add heavy cream up to fill line. Charge the iSi with one nitrous oxide cylinder. I had intended to let the cream and licorice sit in the refrigerator for 12 hours, but it was more like 36. I released the pressure as quickly as I could and strained the contents through an iSi strainer, which is the finest strainer that I have.
It was a bit of a mess, as the wood had swollen like a sponge, and I lost about a cup of cream. In truth it looked like coarsely chopped up steamer clams in bechamel. I rinsed with 250 ml milk and measured additional cream to 1000 ml total liquid. The reason for 50 g licorice is that MC suggests 5% scaling for licorice and I made the simplifying assumption that 1000 ml equals 1000 g.
The base ingedients and method were the same as usual:
heavy cream 750 ml
whole milk 250 ml
medium/large egg yolks 6
sugar (sucrose) 90 g
trehalose 20 g
kosher salt pinch
About 3:00 in the morning, in pain, after stirring carefully for an hour at temperature (sometimes I wish I had never heard of icecreamscience), I got the mix into an ice bath and then refrigerated for 12 hours. I spun for 20 minutes in my Cuisinart ICE-100 and froze for a few hours.
The texture and consistency was as wonderful as always by this recipe and method. However the flavor was unexpectedly different from the batch of licorice I made last spring, not that the batch last spring was bad.
The first batch had a strong sweet taste from (I believe) glycyrrhizin, the very sweet chemical in licorice, with green flavor notes (and chartreuse color). The current batch has faint glycyrrhizin sweetness with subtile floral, perfumey notes. Color, as far as I can remember, is not as green. The cream from the cold infusion was light caramel brown.
To me licorice root does not have much smell but the flavor is released by chewing it. According to McGee the flavor components of licorice are paeonol and ambrettolide, neither of which is particularly soluable in water or volatile. I am not sure what chemical I am perceiving but I like it. Time for a second bowl.