PT30M
Gary Jones' Magnum liquorice ice cream recipe provides a real post-dinner treat packed with flavour. These ice cream bars are perfect for the heat of summer, and brilliant for birthdays and other celebrations. Diamant 50 is a base for ice cream, giving it a creamy texture. You should be able to get this from a speciality ingredient store, such as MSK.
Recipe by Raymond Blanc, chef patron and Gary Jones, executive head chef.
Magnum liquorice