Try this sweet and chewy licorice ice cream. The glycyrrhizin in the licorice will boost up your energy for the day.
Ingredients
3.5 OZ / 100 G black licorice
1 TSP sea salt
14 OZ / 400 G heavy cream
1 TBSP corn syrup
2 OZ / 50 G sugar
3 EA egg yolks
3.5 OZ / 100 G milk
Directions
Add your cream into the mixing bowl and whip the cream to soft peaks with butterfly whisk for 3 minutes / speed 4. Remove from the mixing bowl in to a large bowl, then clean out the bowl well. Place the cream in the fridge.
Add the licorice to the mixing bowl along with the milk, sugar and corn syrup then blend the mix for 30 seconds / speed 10. Scrape down the sides of the mixing bowl.
Insert the butterfly whisk and melt the licorice mix for 5 minutes / 212°F|100°C / speed 3 / stir. Scrape down the sides.
Add your egg yolk to the mixing bowl and combine the eggs well with the licorice for 4 minutes / 195°F|90°C / speed 3 / stir. Remove the butterfly whisk and scrape down the sides.
Insert the lid and with the measuring cup inserted, chop the mix for 45 seconds / speed 8. Remove from the mixing bowl and allow to cool completely.
Line a loaf tin with cling film. Gently fold your cream into the parfait till fully combined, then add to the loaf tin. Place in the freezer and freeze until set for at least 3 hours. Once frozen, slice and serve with some lime zest and raspberries.
