I first tried black liquorice ice cream when I was studying in Germany and went to visit a friend in Denmark. It was delicious and I was immediately hooked. I think I ate it three more times on that trip but I have rarely found it in other countries.
When I was trying to decide on which ice cream flavours to include in this Ice ice, Baby series, I knew that black liquorice ice cream was one I had to try and recreate for myself (you’re lucky I didn’t go for the caramel vegemite ice cream that we had on the Great Ocean Road!).
Of course, it helps that I love liquorice. Mum loved li
Black liquorice ice cream is relatively sweet and creamy, with a mild liq
However, as the
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Tips for making the perfect black liquorice ice cream
Cut the liquorice into small pieces. Smaller pieces will melt easier (and quicker). If the melting liquorice is still chunky and it starts to stick to the saucepan, add more water and stir well.
Make sure you don’t use
Salmiak liquorice would overpower this recipe. Think salted caramel that is way too salty and has an aniseed aftertaste. Hard
I would definitely recommend using food colouring, though this is only for optics. Without it, the ice cream will be
Nothing in this recipe is difficult. However, it does require some time simply so that melted liquorice and mixed li
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Great for celebrations
This black liquorice ice cream can be so dark, it is perfect for Halloween. It would also look great at a black and white themed 18th or 21st party, for example. If you plan to share it, make at least two batches at it does not make much.
Try the black liquorice ice cream with raspberry tea sorbet and mango for a colour explosion in your bowl. You could even use it to make German or Belgian flag sundaes. With the World Cup and the Olympic Games on the horizon, this could be very helpful.
Try this black liquorice ice cream for something unusual but delicious!
A common Danish recipe that we have recreated for the rest of the world: add this unusual but delicious and creamy ice cream recipe to your arsenal. You never know when it might come in handy for a dessert to fit the party theme!
Are you a liquorice lover? Are you going to take the risk and try black liquorice ice cream? Will you be adding the food colouring or staying ‘muddled’?
Be sure to check out the other fabulous recipes in our Ice ice, Baby! series. We are nearing the end, so you have more to choose from. If you haven’t taken our free quiz, make sure you do. It will tell you what your ice cream choices tell you about your personality. Some of it is even based on real science!
Black liquorice ice cream
- 100 g black liquorice cut into small pieces
- 1/2 cup water
- 1 cup whole milk
- 1 cup double cream
- 3 egg yolks size L
- 1/2 cup fine sugar
- 1/2 tsp. vanilla extract or vanilla sugar
- A good pinch of salt
- A few drops of black food colouring optional
- Place the liquorice and water in a saucepan over low heat, stirring occasionally for about 15 minutes, until the liquorice has melted. Remove from the heat and allow to cool.
- Pour the milk and cream into another saucepan and heat on low until it starts to steam. Do not bring to the boil! Remove from heat and allow to cool while you do the next step.
- Place the eggs in a heatproof bowl (I just used my KitchenAid with the whisk attachment) and whisk. Add the sugar, vanilla and salt and whisk until pale and fluffy.
- While whisking, add the milk and cream mixture a little at a time (I added about 1/3 of a ladle at a time). Wait until this amount is combined before adding any more. The aim is not to let the eggs scramble.
- Once all the milk and cream mixture is added, whisk for about 1 minute to combine well.
- Pour the egg and milk mixture into a saucepan and place over low heat. Add the liquorice and stir well. Add the black food dye.
- Warm, stirring the mixture until it thickens a little so that it coats the back of a spoon. Then remove from the heat and allow to cool.
- Pour into your ice cream maker and prepare according to manufacturer instructions. If you do not have an ice cream maker, pour the mixture into a freezer container and place in the freezer. Remove after an hour and then every 30 minutes thereafter (approximately) to mix well to remove lumps. Continue to do this until the right consistency is reached.
Check out our other homemade ice cream recipes:
Rooibos ice cream with caramel tea swirl
White chocolate and mascarpone panna cotta ice cream with raspberry sauce
Basil ice cream with caramelised balsamic strawberries