LICORICE ICE CREAM WITH POWDER AND SYRUP

LAKRIDS BY BÜLOW
LAKRIDS BY BÜLOW

LAKRIDS BY BÜLOW

Ingredients

  • 4 pasteurised egg yolks
  • 125 g light brown sugar
  • 500 ml double cream
  • 3 tsp Raw Licorice Powder
  • 1 tsp grated organic lemon zest
  • Possibly 2 tbsp. Salty Licorice Syrup or Sweet Licorice Syrup

Estimated time

    Instructions

    (Serves: app. 1 liter Ice Cream)

    Whisk the egg yolks and sugar until light and fluffy. Add the licorice powder and lemon zest. Whip the double cream until stiff and fold into the egg yolks. Pour the mixture into an ice cream machine or a suitable container and freeze for app. 4 hours. Stir the ice cream 3-4 times during the first hour in the freezer. 

    Tip:

    Adding a litte licorice syrup during the final stir makes the ice cream taste even better.