Rich, creamy liquorice ice cream – very easy to make, with a deep, rounded liquorice flavour.
Liquorice ice cream is without doubt one of my favourite ice creams; I absolutely love it. So creamy and smooth, with just the right taste of liquorice. For this batch I have used a combination of liquorice granules and liquorice root powder, but use whatever you prefer. I would also recommend tasting the ice cream base yourself as you go – some may prefer a milder liquorice flavour, others more.
Creamy Liquorice Ice Cream
A recipe for rich, creamy liquorice ice cream, made with whole milk and cream.
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Ingredients
- 400 ml whipping cream (38% fat)
- 400 ml whole milk
- 150 g caster sugar
- 6 egg yolks
- 2 tsp liquorice granules
- 2 tsp liquorice root powder – I use Urtekram
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Method
- Whisk the egg yolks and sugar in a large bowl until pale, thick and fluffy.
- Heat the cream and milk in a saucepan until small bubbles form around the edge, then turn off the heat. Stir regularly and take care it does not catch on the bottom. It should reach 84°C.
- Slowly pour the cream and milk mixture into the bowl with the whisked egg yolks and sugar, whisking thoroughly; add only a little at a time and keep whisking the whole time.
- Pour the ice cream base back into the saucepan and heat again until small bubbles form around the edge; stir regularly and make sure it does not catch on the bottom. Again, it should reach 84°C.
- Once the ice cream base has thickened slightly, remove it from the heat, pour it into a bowl and chill in the fridge until completely cold.
- Mix the chilled ice cream base with the liquorice granules and liquorice root powder. Taste as you go to decide whether you want more or less, adding a little at a time. Whisk it into the base with a balloon whisk.
- Pour the ice cream base into an ice cream maker and churn until it has a creamy, soft-serve consistency.
- Transfer the ice cream to a container of your choice and keep in the freezer until ready to serve. Take it out of the freezer about 5-10 minutes before serving.If you do not have an ice cream maker, pour the ice cream base straight into a freezer-proof container and place it in the freezer. Stir the mixture once every half hour to hour until it begins to set.
Nutrition
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mmm, dette var et lækkert bekendtskab, den kom vi hurtigt igennem
Hejsa
Hvor er det dejligt at høre – tusind tak for de søde ord 🙂
Warm wishes, Dianna