STRAWBERRY ICE CREAM WITH MINT AND LIQUORICE

LAKRIDS BY BÜLOW
LAKRIDS BY BÜLOW

LAKRIDS BY BÜLOW

Ingredients

  • 5 dl of cream (13%) Alternatively you can use 3 dl whole milk and 2 dl of cream
  • 1 tbs of FINE LIQUORICE POWDER (LAKRIDS BY BÜLOW)
  • 120 g of sugar
  • 7 pasteurised egg yolks
  • 100-200 g of strawberry (you can use either fresh or frozen)
  • 10 mint leave
  • STRAWBERRY & CREAM (LAKRIDS BY BÜLOW)
  • Mint leaves

Estimated time

    Instructions

    Number of servings: 6-8 pers.

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

    • 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 - STRAWBERRY & CREME (LAKRIDS BY BÜLOW) and fresh mint leaves on top!

    TIP:

    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.