Liquorice Ice Cream




For 6 people:

  • 300 ml of milk
  • 150 grams  of sugar
  • 350 grams of cream
  • 100 grams of liquorice powder



  1. Place the milk in a pot with the sugar and liquorice powder.
  2. Heat over low heat, stir frequently, but never cook until the liquorice melts to prevent lumps from forming.
  3. Once the amalgam is done, turn off the flame and let it cool. Whip the cream until stiff and pour it into the mixture.
  4. Pour the mixture into a large, low metal bowl and put it in the freezer. Stir the mixture approximately every hour until it has the correct consistency.
  5. After 6/5 hours in the freezer, the liquorice ice cream is ready to be enjoyed.
  6. Awarded with liquorice liqueur, which is served strictly cold or with fresh seasonal fruits.




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