Strawberry Ice Cream with Liquorice and Mint 0 Comments

Strawberry Ice Cream with Liquorice and Mint

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(6-8 serves)

• 3 dl milk
• 2 dl double cream
• 1 tbsp Fine Liquorice Powder
• 120 g sugar
• 7 pasteurised egg yolks
• 100 – 200 g fresh or defrosted strawberries
• 10 mint leaves

Place the milk, cream, liquorice powder and sugar in a saucepan and bring to the boil.
Whisk the egg yolks in a bowl. Continue to whisk and slowly pour the hot liquid onto the egg yolks. 
Return the mixture to the saucepan and heat gently stirring all the time, until the mixture reaches 84-85C (use a thermometer). Take the saucepan off the heat as soon as the mixture begins to thicken.
Leave the mixture to cool for 10 – 15 minutes.  Pour it through a sieve into a clean bowl, and place in the fridge.  Stir occasionally until completely cold.
Blend the mixture together with the strawberries and mint leaves.  Place the mixture in an ice cream machine until thick and creamy.  Store in the freezer for up to 2 days.
Serve with fresh strawberries and decorate with mint leaves.

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