Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/4 cup salted liquorice powder
- 6 egg yolks
- 1/4 tsp salt
Special Equipment Needed:
- Ice cream maker
- Candy thermometer
Step-by-Step Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, salted liquorice powder, and salt. Heat over medium heat until the mixture comes to a simmer.
2. In a separate bowl, whisk together the egg yolks and granulated sugar until light and fluffy.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes.
5. Remove the mixture from the heat and strain it through a fine-mesh sieve into a large bowl.
6. Cover the bowl with plastic wrap, making sure the wrap touches the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours, or overnight.
7. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Simmer over medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 350
Fat: 24g
Carbohydrates: 31g
Protein: 4g
Sodium: 150mg
Substitutions for ingredients:
- If you can't find salted liquorice powder, you can use regular liquorice powder and add a pinch of salt to the mixture.
Variations:
- Add chopped liquorice candy or fudge to the ice cream mixture before churning for extra texture and flavor.
- Top the ice cream with a drizzle of caramel sauce or chocolate sauce for a decadent dessert.
Tips and Tricks:
- Make sure to strain the mixture through a fine-mesh sieve to remove any lumps or bits of liquorice powder.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- If you don't have an ice cream maker, you can still make this recipe by pouring the mixture into a shallow dish and freezing it for 30 minutes. Then, use a fork to scrape the mixture and break up any ice crystals. Repeat this process every 30 minutes until the mixture is frozen.
Storage Instructions:
Store the ice cream in an airtight container in the freezer for up to 1 week.
Reheating Instructions:
Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation Ideas:
Serve the ice cream in a bowl or cone and garnish with a sprinkle of salted liquorice powder or chopped liquorice candy.
Garnishes:
Salted liquorice powder, chopped liquorice candy or fudge, caramel sauce, chocolate sauce
Pairings:
This ice cream pairs well with a strong cup of coffee or a glass of red wine.
Suggested Side Dishes:
This ice cream is best enjoyed on its own as a dessert.
Troubleshooting Advice:
- If the mixture curdles when you add the hot cream mixture to the egg yolks, try whisking the mixture vigorously until it becomes smooth again.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes to soften before scooping.
Food Safety Advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food History:
Salty liquorice is a popular flavor in Scandinavian countries, where it is often used in candy and desserts.
Flavor Profiles:
This ice cream has a creamy and sweet base with a salty and slightly bitter flavor from the liquorice powder.
Serving Suggestions:
Serve this ice cream as a refreshing and unique dessert after a meal.
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