LIQUORICE Ice Cream 1 Comment
The best liquorice ice cream you will try this summer
• 4 pasteurised egg yolks
• 125 g light brown sugar
• 500 ml double cream
• 3 tsp Johan Båulow Raw Liquorice Powder
• 1 tsp grated organic lemon zest
• Possibly 2 tbsp. Johan Bülow Salty Liquorice Syrup or Johan Båulow Sweet Liquorice Syrup
Whisk the egg yolks and sugar until light and fluffy.
Add the liquorice powder and lemon zest.
Whip the ice cream until stiff and fold into the egg yolks.
Pour the mixture into an ice cream machine or a suitable container and freeze for app. 4 hours.
Stir the ice cream 3-4 times during the first hour in the freezer.