liquorice Ice Cream

In the post about Nanaimo Bars I mentioned that I had tried something called Tiger Ice Cream, which is basically just liquorice and orange ice cream swirled together. I absolutely loved it, ever since I’ve been hoping i come across an ice cream shop over hear that makes it, but i’ve never seen it outside Canada. I don’t have two ice cream makers so can’t see how I would be able to make it so I decided to just make the liquorice ice cream. None of my books had a recipe, which I guess isn’t surprising as it’s not exactly the most popular flavour, so I turned to Twitter for suggestions. I was given a couple of suggestions but someone was even kinder to send me Claudia Flemings recipe from her book “The Last Course” a book I have wanted for a long time but which is unfortunately out of print and now ridiculously expensive to buy, so unless anyone wants to give me a copy I won’t be getting it anytime soon. Now, I will admit that at one stage this ice cream looked disgusting, the custard was the most unattractive green colour. I’m sure this is down the the brand of liquorice I used, so I decided I had to add a little colouring to darken it and in the end it looked okay but next time I’ll choose a different brand, because I hate colouring ice cream.

Liquorice Ice Cream – Claudia Fleming, The Last Course

3 Cups (720ml) whole milk

1 cup (240ml) whipping cream (35% fat)

4oz (113g) panda brand chewy liquorice, cut into small pieces (I couldn’t get)

12 egg yolks (I reduced to 9)

1/2 cup (100g) sugar

1/8 tsp salt

1. Place the milk and cream in a pan, add the liquorice and bring to a simmer, turn the heat down to very low and slowly melt the liquorice for 30 minutes, stirring occasionally. If it isn’t easily melting mash it against the side of the pan, I actually used an immersion blender to get the job finished.

2. Whisk the egg yolks and sugar together. Remove the liquorice mixture from the heat, pour some over the eggs whisking as you do so. Scrape the eggs back into the pan and place back over low heat. Cook until the custard, stirring constantly with a wooden spoon until the mixture thickens, about 5 minutes.

3. Strain the custard and stir in the salt. Refrigerate thoroughly, about four hours, before churning according to your ice cream makers instructions.