We have been asked many times for a Liquorice Ice Cream recipe and
Siobhan Towell a customer of ours has kindly given us hers....hope you like it!
150g Liquorice Toffee or soft liquorice (that’s easy to melt)
300ml Double Cream
2 tablespoons Caster Sugar
4 Egg Yolks
Combine the toffee/liquorice, milk and cream in a pan over a low heat without boiling until the liquorice has melted.
Bring to the boil & remove from the heat.
Beat the sugar and egg yolks in a small bowl until thick and creamy.
Whisk the hot milk mixture into the egg yolk mixture.
Pour mixture into a lamington pan, cover and freeze until almost set.
Chop ice-cream roughly, beat in a large bowl with an electric mixer until smooth.Pour into a loaf tin (or similar) and freeze until firm.Alternatively, once the two mixtures have been combined, let them cool & pour into ice-cream maker & let the maker do the rest!!!!!!