Liquorice Ice Cream

This liquorice ice cream recipe is a no churn one, made using condensed milk. The flavour came from a packet of liquorice sweets that were too sweet for my palate. They did however add the perfect balance of taste and sweetness to the ice cream.

Ricotta Ice Cream, Chocnut Ice Cream, Liquorice Ice Cream
Ricotta Ice Cream, Chocnut Ice Cream, Liquorice Ice Cream
Head straight on to the Recipe For ♥ Liquorice Ice Cream ♥
Did you know liquorice is actually a plant?

Liquorice is a flowering plant and it is the root that is used for flavouring in sweets, tobacco, drinks and medicines. A sweet, aromatic flavouring is extracted from the root of this plant which is part of the bean family. Liquorice is also used for dietary supplements but I would exercise extreme caution when doing so. Eat too much and you may find yourself having an upset stomach and you should avoid it while pregnant. You may find an increase in your blood pressure or a lowering of your potassium levels if you overindulge. 

Let’s talk about confectionary

Black liquorice gets both its colour and flavour from the root. However, liquorice flavoured sweets may make use of anise extract which tastes very similar. My favourite is Dutch double salt liquorice which uses ammonium chloride to get its salty flavour. The sweeter liquorice uses sodium chloride, and this is what I used for my liquorice ice cream. Liquorice has a natural sweetness as the extract contains glycyrrhizin. This natural sweetener is 50 times sweeter than sucrose. 

Did you know liquorice sweets were first made in Britain?

The first time liquorice was made was in 1614 when Sir George Savile made a Pontefract cake stamped with an image of Pontefract Castle. In 1760, Dunhill added sugar to make the first known confectionary. To make liquorice, the extract, sugar and some form of a binder are dissolved in water and heated to 135°Celsius. This liquid is then poured into starch lined moulds to get the desired shape. Once dried and removed from the moulds, the sweets are sprayed with beeswax to get a nice shiny surface.

Take a look at this inspiring recipe for ♥ Liquorice Ice Cream ♥ from Lavender and Lime #LavenderAndLime Click To Tweet

Liquorice Ice Cream

 

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5 from 1 vote

Liquorice Ice Cream

Use liquorice sweets to get the flavour for this ice cream
Recipe Category: Dessert
Makes enough for: 1 batch ice cream
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

Method

  • Place the cream and liquorice into a saucepan and place onto a medium to low temperature
  • Bring the cream to a simmer then remove from the heat and leave to cool completely
  • Strain the cream into a stand mixer bowl and add the condensed milk
  • Whisk until soft peaks form then pour into a lidded freezer proof container and freeze for at least 8 hours before serving
  • Remove from the freezer and allow to soften for 10 minutes before scooping
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12 thoughts on “Liquorice Ice Cream

  1. We grew up in a Dutch area with immigrants who came here after WW2, so we grew to eat and like Dutch salted liquorice. Not everyone can eat it :=) I know Nigella Lawson tends to use regular liquorice in her sweets, tho I think it’s fairly unusual here. I love a no-churn ice cream.

  2. Sounds delicious, Tandy! I absolutely adore licorice so licorice ice cream is right up my alley. My favorite is the pure unsweetened Calabrian variety (no surprise there!) but I enjoy just about any kind.

  3. I absolutely love licorice. I used to go to a restaurant in the Blue Mountains where they served a licorice cheesecake, I was obsessed with it! Love the look of this ice cream – when you say licorice sweets, do you mean regular black eating licorice? I can’t wait to try this!

    1. Yes, that is what I mean by liquorice sweets. And I wish that I had tried that cheesecake when we were in the Blue Mountains 🙂

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