Afternoon all!
Long time no blog! After having my daughter helping out do some maintenance on here I thought it only right to do a post about some of the delicious icecream I've been making recently using my Cuisinart Ice cream maker.
My love of liquorice and blackcurrant inspired me to make this- I've been wanting to make it for ages!
When investing in an ice cream machine it leads to alchemy in the kitchen when trying to create your own delicious sweet treats.
So.. for this recipe the two main ingredients:
I needed to find something to give the authentic liquorice taste- a website called Allthingsliquorice.co.uk sounded like just the place to look!
Lakrids Liquorice powder- raw liquorice powder steamed,pressed and granulated Persian liquorice roots (£5.99 for 50g)
Lakrids sweet liquorice syrup £6.99 for 300g)
Then a whole load of home-grown blackcurrants- I've had mine in the freezer for a while.
Recipe
375ml double cream
125ml milk
5 egg yolks
200g caster sugar
2 teaspoons of raw liquorice powder
200g blackcurrants
1 heaped teaspoon sweet liquorice syrup
This is a custard based recipe so you will need time to prepare and cool before churning.
1-Put your blackcurrants in a pan with a cup of water- simmer gently for 12-15 mins until they are soft and mushy. Remove from heat and put to one side.
2- In a seperate saucepan combine cream, milk and liquorice powder. Heat and bring almost to the boil sturring occasionally until most of liquorice has melted and the liquid is a nice brown colour.
3. In another bowl, whisk together the egg yolks and sugar and then add the hot cream mixtutre to the bowl sturing as you go. Return this mixture to the pan to heat further- stir constantly and bring towards boil. As soon as bubbles break the surface of the mixture remove from the heat. Put this custard mix to one side.
4. Take your blackcurrant mixture, now slightly cooled and press the mix through a sieve collecting the lovely juice and pulp in a bowl.
5. Once you've collected all the blackcurrant juices and pulp add this to your cooled custard mix- cover with clingfilm and put in the fridge overmight to chill.
In the morning all you need to do is pop the mixture in your icecream machine to churn for approx 30 mins. Once finished put into a freezer suitable dish, stir through a large teaspoon of the sweet liquorice syrup (in a marbling like effect) and then freeze.
Serve up in your fav icecream bowls and enjoy!
What ice cream flavour's would you like to try?
Do you think you'd like this flavour?
xox
Sounds lovely. Love both those flavours so must be good.
ReplyDeleteI bought a cone of this flavoured ice cream about 5 years ago somewhere on the east coast of England, either Scarborough, Bridlington, Filey, whitby or maybe Robin hood's Bay- love my icecream and this flavour match was the best ever - I have only seen it in one place since a little ice creamery near Richmond - can never find it anywhere even when back on that coast - gonna have a go at making my own with this recipe.
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