Liquorice Licorice Ice Cream

Liquorice ice cream

500ml (2 cups) each full-cream milk and fresh cream

250ml (1 cup) soft liquorice, sliced

8 medium egg yolks

30ml (2 tsbp) soft brown sugar

Pinch salt

Makes 1 litre (4 cups)

Place milk and liquorice in a large saucepan and heat, stirring gently, until liquorice melts (about 15 minutes).  

Remove from stove and add cream. 

Beat egg yolks with sugar until thick and creamy. 

Add salt and whisk into milk. 

Return to stove and cook, stirring constantly over low heat, until mixture thickens enough to coat the back of a spoon. 

Strain into a clean bowl. 

Cool, and then freeze until partly frozen. 

Remove from freezer, beat well and return to freezer. 

Repeat process 3 times. Freeze until hard.


Ice Cream Recipe 

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Aurore and Nick’s Chocolate Cake

If you get those chocolate cravings and want something light but with that rich chocolate taste, then this is the best hit for your indulgent fix.

Guaranteed to be popular with just about everyone…

Print off a few copies to have handy because I assure you’ll be asked for it everytime you share this delectable treat

400g of good chocolate (milk or dark - or a mix of both. I'm toying with the idea of trying this with mint chocolate and chocolate with macadamia nuts)

175g butter

200g sugar

100g flour

4 eggs

Melt chocolate and butter in a bowl over a saucepan of boiling water

Mix eggs, sugar and melted chocolate/butter together, then add flour and mix

Put in an elongated loaf tin to make it a cake and bake for 25 minutes at 175C
                  (or if you prefer you can make up to 16 muffins.)

We've made both the cake version and the muffins.

This is what I reckon a Mars Bar would be like IF it WERE actually a muffin

Place on a wire rack until cooled, then refrigerate until ready to eat

Microwave for 7 seconds to enjoy warm with a good strong coffee or cuppa tea
The oozy chocolate center is a great surprise



Chocolate Cake