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Liquorice ice cream

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).

Recipe From : FAIRLADY June 11, 1997

Recipe from FAIRLADY : June 11, 1997 See what FAIRLADY has in store this month. Subscribe now and save!