I used licorice powder to make my licorice ice cream. This meant I could control the flavour and make it as strong as I like the licorice to be.
Another habit I have worked on changing is the number of pillows I use to sleep. Shortly before my 16th birthday I was involved in a serious motor vehicle accident. From that day onwards I slept on one continental cushion. But then I moved out of home and bought myself a double bed. I decided to buy 2 pillows for each side. Slowly but surely I moved on to sleeping using 2 pillows. The continental cushion from that era is on the floor now as a dog bed. We still have continental pillows, but these are just an addition to the bedding. Dave tosses his on the floor the minute he gets into bed. And I use mine only in the morning when I sit up and read. When we travel I take my Granny Goose travel pillow with on the plane.
Today’s inspiration ♥ Recipe For Licorice Ice Cream ♥ can be found on Lavender and Lime Click To Tweet
For years I have been using this on top of one of the pillows where we stay. But I have found that the provided pillow is not always comfortable. With the addition of another travelling pillow I was able to get the same height as one of my pillows at home. At the beginning of December I started sleeping with one pillow. It took a month for me to get used to the feeling but it is something I should have tried ages ago. My neck is much better as I am sleeping flatter. And I now know my away-from-home sleeping will be comfortable. Another thing I should have tried ages ago is to make licorice ice cream. On holiday this is one of the flavours I sample, and I love it. I tried licorice bark first to make this with little success. But using the licorice powder worked perfectly.
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Licorice Ice Cream
- 370 mls milk
- 7.5 mls licorice powder
- 80 g fructose
- 5 egg yolks
- 130 mls cream
- Place the milk and licorice powder into a sauce pan and whisk to combine
- Bring up to blood temperature over a medium temperature
- Place the fructose and egg yolks into a mixing bowl and whisk until at the ribbon stage
- Temper the milk into the eggs and then return to the stove
- Stir with a wooden spoon for 5 minutes
- Remove from the heat and add the cream
- Stir to combine and then strain into a lipped jug
- Set aside to cool then cover and refrigerate overnight
- Churn as per your ice cream machine manufacturer's' instructions
- Place into a container and freeze for at least 4 hours before serving