For those who swear by the gods of liquorice and those who love the salty version. According to my family, it can easily use even more liquorice, so even though this version is quite excellent it won’t be the last time I play with it.
LIQUORICE ICE CREAM
300 G SKIMMED MILK
150 G SUGAR
200 G HEAVY CREAM 38%
2 TSP RAW LIQUORICE POWDER
100 G PASTEURISED EGG YOLKS, ROOM TEMPERATURE
6 TBSP. SALTY LIQUORICE SYRUP
Add milk, sugar and cream to a saucepan and heat up while stirring until the liquid is steaming without boiling and the sugar is dissolved.
Put the yolks in a bowl and whisk them lightly with liquorice powder.
Pour the warm liquid into the egg yolks in a thin stream while whisking briskly, otherwise the yolk may turn into scrambled eggs.
Return the liquid to the pot while stirring constantly until it is 85 degrees celsius.
Blend the mixture with an immersion blender.
Sift the hot liquid into a bowl to remove any lumps.
Place the bowl in an ice bath and keep stirring until the liquid has cooled.
Cover the bowl and place it in the refrigerator till the next day.
Place the mould for the ice cream in the freezer.
Churn the mixture on the ice cream machine for approx. 45 min, just before it’s done, add 2 tbsp. liquorice syrup.
Pour half the ice cream in the mould and distribute stripes of liquorice syrup on top, add the rest of the ice on top and then more syrup.
You can choose to eat the ice cream right away, but I always think it benefits from a few hours in the freezer.
