Making licorice root syrup or extract I wanted to make licorice ice cream, but I don't want to use existing licorice candy (which probably contains preservatives, starch, gum etc which I want to add myself if needed). I realized I should probably go for cooking licorice root into some sort of extract or syrup and add black food coloring to the ice cream.

What would be the optimal way (traditional?) to extract flavor from a licorice root? Cut into thin strips and cook with a little water and sugar? Macerate in alcohol for a few weeks?

Or is the root not good for candy at all? Should I use anise seeds instead, for example?
Licorice root can be simply simmered in water to make a basic licorice extract, but it's quite weak, and not very "zesty"

Modern commercial licorice root extraction uses ethanol under pressure and heat, and a form of ultrasonic "distillation". None of this is very likely in the home kitchen :-(

You could try using a water and ethanol solution (say basic vodka), in a closed pot, and simmer below the boiling point of ethanol 78°C (172°F). Do this outside and wear protective face wear in case of a flash fire

Here is an old patent which may provide more clues http://www.google.com/patents/US3131175