Liquorice ice cream
Item 1 of 1
It is a chemical called glycyrrhizin which gives liquorice its unique, distinctive flavour, a flavour which undeniably divides opinion. In this liquorice ice cream recipe, Christoffer Hruskova creates an ice cream that would be well accompanied by a white chocolate cheesecake or roast peaches.
First published in 2015
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Ingredients
Metric
Imperial
- 250ml of double cream
- 250ml of milk
- 90g of sugar
- 25g of liquorice compound
- 6 egg yolks, beaten
SAVE RECIPE
Equipment
- Ice cream maker
Method
1
Place the cream, milk, sugar and liquorice compound into a large pan over a medium heat and bring to the boil
- 250ml of double cream
- 250ml of milk
- 90g of sugar
- 25g of liquorice compound
2
Have the egg yolks ready in a separate bowl. Once boiling take the cream mixture off the heat and slowly pour over the yolks a little at a time, stirring continuously so as not to scramble the eggs
3
When fully combined, set the mixture aside to cool to room temperature, then transfer to an ice cream machine to churn and freeze until set
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