Liquorice ice cream: Food24: Recipes

Liquorice ice cream

Recipe from: - Fairlady 6/11/1997

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Ingredients

500

ml

full-cream milk
500

ml

fresh cream
8

medium egg yolks
30

ml

soft brown sugar
pinch salt
250

ml

soft liquorice, sliced

Method

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, then freeze until partly frozen. Remove from freezer, beat well and return to freezer. Repeat process 3 times. Freeze until hard. Makes 1 litre (4 c).

Servings: Change Serving

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Tip of the day

No cream, low cal
Substitute evaporated skim milk for cream in frozen desserts, puddings, pie fillings, and sauces. It's especially compatible with caramel, butterscotch, and chocolate.

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