Liquorice Ice Cream

I tripped over a packet of liquorice in my pantry that I purchased at the beginning of the year before the Covid-19 lockdowns started to make ice cream for a friend. It has been lurking in there ever since, getting pushed further and further to the back. I decided that I may as well give the recipe a test run for when things start to get back to some sense of normality.

Bag of Liquorice - Liquorice Icecream Thermomix
Bag of Liquorice Twists
Guided recipe on TM6 - from Cookidoo
Guided Recipe – Liquorice Icecream Thermomix

Ice Cream Custard in the Thermomix

Liquorice pieces in TM6 Bowl
Liquorice pieces in TM6 Bowl
Liquorice after chopping
Liquorice prior to melting in milk Liquorice prior to melting in milk

Making an ice cream custard in the Thermomix is very simple (particularly if you use one of the guided recipes). The majority of the recipes call for dumping all of the ingredients in, cooking them for around 5 to 7 minutes and then chilling/freezing the custard overnight before wizzing it up into ice cream. The Liquorice Ice Cream recipe from Cool Treats, Switzerland, has an extra step of chopping the liquorice and then melting it in milk before adding the cream and eggs. It is still a very easy recipe to make. 

Churning/Wizzing

I am fortunate to have a Breville Smart Scoop Ice Cream Maker so I normally just chill my ice cream custards overnight in the refrigerator and then churn them in the ice cream maker. If you are not going to use an ice cream machine, it is a good idea to invest in a few ice cube trays that have lids so that you can freeze the custard in the trays stacked on top of each other. If you are going to chill the custard, cover the custard with cling wrap and press it down onto the surface of the custard. This will prevent the custard from forming a skin. The custard will scrap off of the cling wrap easily once cooled.

Separate eggs using the Thermomix lid sitting on a owl
Separated eggs using the Thermomix lid sitting on a bowl

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