Liquorice ice cream

PT30M

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Ingredients

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  • 250ml of double cream
  • 250ml of milk
  • 90g of sugar
  • 25g of liquorice compound
  • 6 egg yolks, beaten
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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