15/12/2009
Liquorice Ice Cream
Desserts / Summer / Tony Astle / Serves: 10


450mls water
3/4lb (340g or 2 cups) sugar
300g finely chopped liquorice
12 egg yolks
1 litre cream
2 teaspoons pure vanilla extract
1/3 cup Sambuca (black or white)




Notes:

Serve with almond tuiles and a crème anglaise flavoured with a little white Sambuca.

Black Knight is the only liquorice that works for this

Source:

Cuisine
June 2005


Place the water and sugar in a medium-sized, heavy-based saucepan.
Bring to the boil and add chopped liquorice.
Bring to boil again, then turn down to simmering point. Simmer until the mix becomes syrupy.
Cool.

With an electric beater, beat the egg yolks until they are thick and creamy.
Lightly whip the cream with the vanilla until soft peaks are formed.
Add the liquorice mixture to the egg yolks on low speed.
Add Sambuca and keep beating for 4 minutes.

Remove the bowl and carefully fold in the cream, being sure not to overwork.
Pour into a container and freeze for at least 24 hours.