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Licorice ice cream

updated

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Ingredients for 1 servings:

  • 4 egg yolks pasteurized
  • 125 g caster sugar
  • 500 ml high-fat cream
  • 15 ml liquorice powder, raw
  • 5 ml lemon zest (organic)
  • 30 ml licorice syrup, salty or sweet

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 35 minutes

makes 1 liter of ice cream

Beat the egg yolks and sugar until light and fluffy. Add the licorice powder and lemon zest. Whip the cream until stiff peaks form and stir in the egg yolk and sugar mixture. Pour the mixture into an ice cream maker or a suitable container and freeze for about 4 hours. Stir the ice cream about 3-4 times during the first hour in the freezer. Add a little licorice syrup during the last stirring.

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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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