Need to prepare a dessert and your guests want ice cream? If you’re tired of chocolate and vanilla, why not try liquorice? They taste great!
Ingredients:
- 3 1/3 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 6 cups all-natural soft black liquorice pieces, chopped
- 14 large egg yolks
- 1/4 teaspoon kosher salt
Method:
Combine the whole milk, heavy cream and granulated sugar in a large saucepan. Heat over medium heat, stirring occasionally, until the mixture begins to boil and the sugar is completely dissolved.
Once the mixture is simmering, add the chopped pieces of black liquorice. Continue to stir until the liquorice has completely melted and the mixture is smooth. Be patient as this may take a while.
In a separate bowl, whisk the egg yolks until smooth.
Gradually pour about half of the hot liquorice mixture into the bowl with the yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining hot liquorice mixture, stirring constantly.
Cook over a medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This usually takes 5-7 minutes.
Remove the pan from the heat and stir in the kosher salt.
Strain the mixture through a fine sieve into a clean bowl to remove any lumps or solids.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ice cream base to prevent a skin forming. Place the mixture in the fridge until completely cold, preferably overnight.
Once chilled, churn the ice cream base in an ice-cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container and freeze for several hours or until firm.
