in Dessert Recipes, Italy

Liquorice ice cream

updated

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Ingredients for 6 servings:

  • 200 ml low-fat milk
  • 100 g liquorice, soft, e.g. snails
  • 3 egg yolks
  • 125 g sugar
  • 1 tsp vanilla sugar
  • 200 ml whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Ice creams from Licquirizia

Bring the milk to a boil, add the licorice, and simmer on low heat for about 5 minutes. Let it steep for 12 hours. If any licorice pieces remain, puree. Whisk the egg yolks with the sugar and vanilla sugar until foamy and lightly creamy, until all the sugar has dissolved (test between your fingertips). Whisk the licorice milk into the egg and sugar mixture. Whisk the cream until stiff peaks form and fold in. Transfer the mixture to a suitable freezer container and whisk thoroughly every 20-30 minutes. Yields approximately 1 liter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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