INGREDIENTS
- 160 g of licorice roll
- 30 ml milk
- 20 g of cream
- 4 egg yolks
- 50 g sugar
- Place candy licorice and cut into sections a few inches.
- Place milk, cream, candy pieces in a saucepan and heat on the verge of boiling until candy is completely dissolved.
- Meanwhile, whisk yolks and sugar until the mixture whitens.
- Pour over the egg yolk mixture to boiling, stirring licorice.
- Return to saucepan and thicken on low heat while stirring.
- The mixture should coat the spoon.
- Let cool completely and churn.
Can you advise if the measurements used for liquid is meant to be 300ml of milk and 200 ml of cream? It's a little vague and I'm desperate to make this cause I haven't had licorice ice cream since I was a kid'
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