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Strawberry ice cream with mint and licorice

LAKRIDS BY BÜLOW, 05.01.2023
Strawberry ice cream with mint and licorice

You can make this ice cream up until 2 days prior to serving


5 dl of cream (13%) Alternatively you can use 3 dl whole milk and 2 dl of cream
120 g of sugar
7 pasteurised egg yolks
100-200 g of strawberries (you can use either fresh or frozen)
10 mint leaves
Mint leaves


Number of servings: 6-8 pers.

• In a pot, pour sugar, cream and LAKRIDS BY BÜLOW Fine Liquorice Powder and heat it up slowly until boiling and until the sugar has dissolved.

• In the meantime, put the egg yolks in a bowl and carefully whisk it together with the hot cream. Ad it little by little.

• Pour the whisked mass back into the pot and carefully heat it up to round about 84-85C degrees. Use a thermometer.

• When the cream starts to thicken, remove the pot from the heat. If you leave it for too long, it will become scrambled eggs!

• Lad the cream set for 10-15 minutes and pour it through a strainer. Place it in the fridge.

• Occasionally, stir the cream until it is completely cold.

• When the cream is completely cold, blend it with the strawberries and mint leaves. Blen until you have a smooth texture.

• Let the mass run on an ice cream machine until creamy and firm.

• Put the ice cream in the freezer until serving.

• Serve the ice cream with - STRAWBERRIES & CREAM and fresh mint leaves on top!


You do not need to use an ice cream machine. Instead, you should put the ice cream in a bowl and place it in the freezer. Use a whisk to stir in the ice cream every 15 minutes until the ice cream is firm.