Ingredients
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.
