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Liquorice Ice Cream

A community recipe by

Not tested or verified by Nigella.com

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Introduction

When I was younger my family had something called "Ice Cream Sundays" during the warmer months - a sort of seaside version of Sunday lunch that involved huddling around a picnic table at the beach with an enormous pile of fish and chips which we would eat by the handful while fending off attacks from marauding seagulls. The afternoon was always capped off the same way, with an ice cream cone from the nearby kiosk. My weekly choice was always a scoop of dark, not too sweet, intensely flavoured liquorice ice cream, the kind that turned your tongue black as you ate it. This recipe, an adaptation of Nigella's no churn coffee ice cream, is the simplest, easiest way I've found to recreate that taste and take me back to my childhood summers, anytime, anywhere.

When I was younger my family had something called "Ice Cream Sundays" during the warmer months - a sort of seaside version of Sunday lunch that involved huddling around a picnic table at the beach with an enormous pile of fish and chips which we would eat by the handful while fending off attacks from marauding seagulls. The afternoon was always capped off the same way, with an ice cream cone from the nearby kiosk. My weekly choice was always a scoop of dark, not too sweet, intensely flavoured liquorice ice cream, the kind that turned your tongue black as you ate it. This recipe, an adaptation of Nigella's no churn coffee ice cream, is the simplest, easiest way I've found to recreate that taste and take me back to my childhood summers, anytime, anywhere.

Ingredients

Yield: approx. 1 litre

Metric Cups
  • 100 grams salted liquorice
  • 200 grams condensed milk
  • 400 millilitres cream
  • 6 tablespoons light brown muscovado sugar
  • 2 tablespoons black sambuca
  • 3½ ounces salted liquorice
  • 7 ounces sweetened condensed milk
  • 14 fluid ounce cream
  • 6 tablespoons light brown sugar
  • 2 tablespoons black sambuca

Method

Liquorice Ice Cream is a community recipe submitted by AyaReina and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Combine sugar, 100 ml of the cream and the liquorice in a pan on a medium heat, stirring or whisking occasionally until much of the liquorice has melted and the liquorice mixture is hot but not boiling, about 20 minutes. Remove from the heat and allow to cool.
  • While the liquorice mixture is cooling, whisk the remaining cream and condensed milk. Once the liquorice mixture has cooled, slowly pour it into the cream and condensed milk while still whisking. Add the black Sambuca. Continue whisking until soft peaks form.
  • Transfer into an airtight container and freeze for six hours or overnight. Serve straight from the freezer.
  • Combine sugar, 100 ml of the cream and the liquorice in a pan on a medium heat, stirring or whisking occasionally until much of the liquorice has melted and the liquorice mixture is hot but not boiling, about 20 minutes. Remove from the heat and allow to cool.
  • While the liquorice mixture is cooling, whisk the remaining cream and sweetened condensed milk. Once the liquorice mixture has cooled, slowly pour it into the cream and sweetened condensed milk while still whisking. Add the black Sambuca. Continue whisking until soft peaks form.
  • Transfer into an airtight container and freeze for six hours or overnight. Serve straight from the freezer.
  • Tell us what you think