Licorice ice cream recipe may well come at a time and after I reached approx. 75 recipes on my very new blog, it was also about time. I have seen that so many others that licorice lovers are primarily located in Denmark. I have at times worked with many foreigners here in Denmark who simply do not understand that we eat so much licorice. The reason it is typical that they simply are not used to the taste and it has not been available to them in the country where they live. With a taste like licorice, I can understand that it requires a little getting used to, for the untrained can taste very strongly.
But others in the world are not as in love with licorice as the Danes are, well actually good for us. If no one else wants it , so there is much more to us 😉 it comes well to see the benefits ? I am certainly well and truly arrived with the licorice wave the past several years and in the last 4 years I have never bought ice without at least one of the bullets was with licorice. Yes indeed I am as big an ice connoisseur that they have not liquorice ice cream, so I would rather do without ice. After I got my amazing icemaker Mr. NEMOX , I have made a lot of ice , which must have noticed the blog and the last version is liquorice ice. Licorice ice tastes much like the one from Paradis ice cream, but has a slightly stronger flavor of licorice. Often when I get it from Paradise is I can not really taste it after 2 bites because my tongue gets cold. I Know , first world problem!
Anyway, if you love ice cream and liquorice or have long been looking for the perfect liquorice ice , then give this recipe a trial and I ‘m sure you will not be disappointed .
The recipe yields approx. 3 cups.
Licorice ice cream
- 35 g english liquorice powder
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup – 250 g granulated sugar
- 5 yolks– 100 g – 3,5 oz egg yolks
- 1 pinch of salt
Method:
1. Mix english licorice powder, salt , heavy cream and milk in a large saucepan and bring to a boil on medium heat.
2. Meanwhile, beat egg yolks and sugar together.
3. Slowly pour licorice cream in the egg yolks while constantly whipping.
4. Pour the mixture back into the saucepan and heat the mixture on low heat until it thickens(about 70 °C).
5. Pour the mixture in the refrigerator until completely cooled. Preferably over night.
6. Attention! If you have an icemaker, follow the instructions. If you don’t have an icemaker, follow section 7-10.
7. Pour the ice cream base into a plastic dish whith room for your electric mixer.
8. Put it in the freezer.
9. Every half hour take the ice out of the freezer and whisk thoroughly and quickly.
10. Repeat whisking every 30 minutes until the ice has completely set.
TIP: Before serving, put the licorice ice cream in the refrigerator for 15 minutes for easy scooping.
If you love ice cream, you can see all of my ice cream recipes here.
How long is shelf-life of homemade ice cream? Can I make homemade ice cream in advance?
Good day from Kaloria
