Salty Liquorice Ice Cream

It’s been very warm in Finland lately, the temperatures have risen up to 29 degrees celcius which must be a record for early June. In this heat, ice cream is the perfect way to cool off.

I love ice cream and have learned to make it myself at home too. This is one of my favorite recipes and I’m excited to share it with everyone.

Salty Liquorice Ice Cream

3 dl (or 1,5 cups) full fat cream (whipped cream) or soy dessert cream
3 eggs
1 dl (or 1/2 cup) of powdered sugar
1 dl (or 1/2 cup) glucose syrup (optional)
1 vanilla pod or 2-3 tbsp vanilla sugar
pinch of salt
1 bag of crushed salty liquorice (I prefer to use crushed Turkinpippuri / Tyrkisk Peber candies)

Separate the egg yolks and whites.

First beat the egg whites with a pinch of salt. The egg whites are ready when you turn the bowl upside down and it does not fall down. Be careful when testing!

Add the powdered sugar to the egg yolks and beat until it turns in to a light mousse.

Beat the cream until it also turns into a mousse.

Cut the vanilla pod into halves and scrape the seeds out and add them to the whipped cream. If you use vanilla sugar, add it to the whipped cream. If you use glucose syrup add it to the whipped cream too and mix well.

Add egg whites and egg yolk mousse to the whipped cream bowl and mix lightly with a wooden spoon or a spatula. Mix until everything is mixed well together but do not beat the batter. Add the crushed salty liquorice.

Pour the ice cream batter in a bread loaf, cover it with cling film. Freeze for 12-15 hours.

 

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