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Liquorice ice cream supreme

The result of a long quest to find a truly outstanding liquorice ice cream, worthy of true affecionados (like my wife ;-) )
4.25 from 4 votes


  • 500 ml (2 full cups) cream OR [375 ml/ 1 1/2 cup cream + 125 ml /1/2 cup milk] OR equal parts cream and milk (250 ml/ 1 cup of each)
  • 5 egg yolks
  • 100 ml (0.4 cup) sugar
  • 1/2-3/4 liquorice stick (about 8-12 grams) ; depending on your preferred flavour-strength [1/2 stick should probably be fine for most]
  • optional: a few drops of some natural black food colouring


  • Crush the (desired amount of the) liquorice stick, place the crushed pieces in a sauce pan together with the cream and the milk. Bring slowly to an almost-boil, stirring occasionally, until most of the liquorice has melted and the cream has taken on a nice, brown colour.
  • Whisk together the egg yolks and the sugar.
  • Blend the egg yolk-sugar mixture with the hot liquorice cream. Stirring incessantly, bring the blend towards a boil, taking the sauce pan off the heat once the first bubble breaks the surface of the ice cream base [the more scientifically minded makes sure that the pasteurising stage of about 82-84º C /180-183ºF has been reached; the so-called nappe stage].
  • Once cooled down, let the ice cream base chill in the refrigerator for at least a few hours. Transfer to an ice cream machine and churn according to instructions.
  • Store in a freezer-safe container and cover with plastic film and a lid.