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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