Jason’s Liquorice Ice Cream
I’m a really big fan of liquorice and have been ever since childhood. This is the kind of ice-cream that is not made in a fancy machine. Chefs in the know call it a frozen parfait. It eats and tastes just the same, though.
- 200g Black Knight licorice
- 2 tablespoons Pernod or black sambuca
- ½ cup sugar syrup
- 6 egg yolks
- 1/3 cup caster sugar
- 2 cups cream, lightly whipped
Chop the licorice into small pieces. Placed in a deep, thick-based saucepan and cover with the Pernod or sambuca and sugar syrup. Cook over a low heat and allow the licorice to soften with the liquid. Be patient – this takes a while. Transfer to a food processor and blend well.
In a stainless steel bowl placed over a saucepan of hot water, whisk the egg yolks and sugar together until a thick sabayon is reached (ribbon stage). Remove from the heat and add the licorice mixture to the sabayon. Allow to cool, then place in the refrigerator for 10 minutes to firm.
Stir the whipped cream into the sabayon and mix thoroughly. Transfer to a clean ice cream container, or similar container, and freeze overnight.