liquorice lovers ice-cream
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Sad to hear that Darrell Lea is closing it's remaining 27 stores this month. The iconic Australian Chocolate and lolly maker has been producing much loved treats such as Soft Eating Liquorice and Rocklea Road® since 1927. However, all is not lost, under the new ownership Darrell Lea stands in local supermarkets and the like will continue to stock your favourites.
For my Dad it's the original soft eating liquorice, soft sweet, rich with molasses and just a touch of salt. This ice-cream recipe today is for you Dad.
Darrell Lea soft eating liquorice
Liquorice Lovers Ice-Cream
you'll need an ice-cream machine for this recipe
200g good quality soft eating liquorice, cut into pieces
5 large egg yolks
1 cup milk
2 cups of thickened cream (in Australia this is whipping cream with a 35% milk fat content)
3/4 cup sugar
black food colour
*a prepared ice-bath... which consists of a bowl (or it could be your kitchen sink) with ice cubes in it. This is to speed even cooling of the custard mixture... you don't want to end up with scrambled eggs!!
In a medium saucepan warm the milk, half the cream, sugar and the liquorice pieces. Bring to a simmer, remove pan from heat, cover and let cool.
strain mixture and discard liquorice pieces
Once cool, strain liquorice/cream mixture into a clean saucepan. Discard liquorice pieces.
In a medium bowl whisk egg yolks together. In a seperate bowl pour in the remaining one cup of chilled cream.
Gently heat the strained liquorice/cream mixture until it is just warm. Pour the warm mixture into the egg yolks, whisking constantly. Return mixture to saucepan over a medium heat, stir constantly until the mixture thickens and coats the back of a wooden spoon.
the second straining step picks up any egg residue left in the mix
Strain the custard through a fine seive into the chilled cream. Add black food colour if desired.
adding black food colour
after food colour is added
Stir constantly over the ice bath until mixture starts to cool, place bowl in refrigerator or freezer to chill completely.
Once chilled churn in an ice-cream machine according to manufacturers instructions. Let the the ice-cream "ripen" by storage in the freezer overnight before eating.
*Note... I haven't added salt to the recipe as the liquorice released enough salt, however if the liquorice you are using is particularly sweet add a pinch of salt to the cream mixture at the start.
Happy Baking :)
you might also be interested in baci chocolate ice-cream
or what about combed chocolate curls