Liquorice ice cream

Recipe from: 6/11/1997 12:00:00 AM
Ingredients 6
Servings 0


  • 500
    full-cream milk
  • 500
    fresh cream
  • 8
    medium egg yolks
  • 30
    soft brown sugar
  • pinch salt
  • 250
    soft liquorice, sliced


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).


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