STRAWBERRY ICE CREAM WITH MINT AND LIQUORICE

Serves 6-8

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 leaves

Topping:

· STRAWBERRY & CREAM (LAKRIDS BY BÜLOW)

· Mint leaves

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 LAKRIDS BY BÜLOW STRAWBERRY & CREAM 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.

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