Liquorice ice cream

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

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
First published in 2015
discover more:
share recipe:

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.

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