Liquorice ice cream with chocolate & salted caramel

Name: Liquorice ice cream with chocolate & salted caramel
Yield: 1 serving
Ingredients: Recipe – makes about 750ml of ice cream; 50 gms LAKRIDS BY BÜLOW liquorice cut into small pieces; 200 ml water; ¼ cup sugar; 2 free-range eggs; 2 cups of whipping or double cream; 1 cup full cream milk; 80 gms dark chocolate with 70% cocoa solids; 80 mls milk or cream; salted caramel; 120 gms sugar; 80 gms butter; 125 ml 1/2 cup cream; Sea salt flakes such as Maldon salt

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Liquorice ice cream with chocolate & salted caramel

Quade Mayo

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The most delicious liquorice ice cream recipe with a chocolate and salted caramel swirl

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Ingredients

Recipe – makes about 750ml of ice cream
50 gms LAKRIDS BY BÜLOW liquorice cut into small pieces
200 ml water
¼ cup sugar
2 free-range eggs
2 cups of whipping or double cream
1 cup full cream milk

Chocolate ganache:

80 gms dark chocolate with 70% cocoa solids
80 mls milk or cream
salted caramel this recipe makes more than you will need but store the rest for other uses. It lasts for ages
120 gms sugar
80 gms butter
125 ml 1/2 cup cream
Sea salt flakes such as Maldon salt

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Instructions

Make the liquorice paste and ice cream base the day before. Place the liquorice and water into a small pot and bring to the boil. Simmer over a low heat with the lid on for 15 minutes. Remove from the heat and remove the lid and allow to cool in the pan. Process until in a small food processor until you have a fairly smooth paste. Set aside.
Using a stand mixer, beat the sugar and eggs until pale and fluffy – about 3 minutes. Add the cream and whip until thick. Add the milk and liquorice paste and mix until well combined. Cover and chill overnight in the fridge. This helps develop the flavour and cool down the mixture but it is not totally necessary.
Make the salted caramel in advance. Heat the sugar in a heavy-based pot or wide frying pan with highish sides over medium heat. Stir gently as the sugar dissolves. Remove it from the heat and add the butter in parts whilst continuously whisking warning it is VERY hot – the butter will splatter quite a bit, just keep whisking and ensure that you do not touch the molten sauce at this stage. Return the pot to the heat and add the cream immediately, still whisking vigorously. When the sauce has become smooth and amalgamated (this happens quickly) remove it from the heat and add a good sprinkle of salt which dissolves. Allow it to completely cool and stir in another good sprinkle of salt, which remains in its granular form.
Note: If you add the cream to the sugar too soon it may split. If this happens return it to the heat and continue heating and stirring vigorously and it should amalgamate to form a sauce.
The following day process the ice cream in an ice cream machine until it is ready.
While the ice cream is churning (or before) make the ganache. You want to add it the ice cream while it is still runny but not hot. Melt the chocolate and milk/cream together in a bowl of a double boiler (or in the microwave) and stir until it is smooth. Allow to cool.
When the ice cream is ready, have a prepared tin ready. If you are using a metal loaf tin, place in the freezer for 15 minutes (or longer) before. This helps the ice cream stay frozen. Working quickly decant half the ice cream into the tin and then dot half the ganache in the mix. Swirl this through. Do the same with the salted caramel. You want to use about 1/3 of a cup of salted Carmel divided. Repeat with the remaining ice cream and ganache and salted caramel. Place in the freezer immediately to set.
When you are ready to serve, remove the ice cream from the freezer and allow it to sit at room temperature for 5 – 10 minutes to soften slightly.