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Cremet lakridsis - Opskrift på lakridsis med fløde og sødmælk
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Creamy Liquorice Ice Cream

A recipe for rich, creamy liquorice ice cream, made with whole milk and cream.
Course Dessert
Cuisine Danish, Italian
Total Time 4 hours
Servings 6 servings

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

Instructions

  • 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.