Liquorice ice cream with chocolate & salted caramel swirl

I made a liquorice ice cream with chocolate & salted caramel as a homage to the LAKRIDS BY BÜLOW Classic salt & caramel flavoured confection. I’ve kept the creamy liquorice-flavoured ice cream quite mild in flavour and dialled back the sweetness to accommodate the sugary hit from the salted caramel sauce and chocolate ganache which is swirled through. It is utterly sublime and amongst the most delicious ice creams, I’ve ever made. 

Lakrids by Bülow is considered amongst the finest liquorice in the world and hails from Denmark. This iconic gourmet confection is enrobed in milk chocolate and each delicious sphere has a distinguishing flavour. Some are timeless classics and others come out as a limited edition to deliver surprising combinations. The current new flavour is Christmas and each ball tastes like a butter cookie, instantly transporting your tastebuds to Europe.

You might be wondering why the ice cream isn’t black. Once you have made the paste and combined with the cream it turns a lovely caramel brown colour. You will need to add black food colouring to get a dramatic black look. I made. my first batch used a lot more liquorice and it was extremely strong, so I toned it down for this final recipe.

I’ve made this ice cream using the sweet liquorice which is the pure essence of liquorice with a natural sweetness from the liquorice root. In this range, they also have a salty, red and habanero variant. The chocolate-enrobed liquorice balls can be bought in limited edition Xmas and other gift packs. This way you get the best of both worlds and can enjoy more than one. There is also a Liquorice Christmas calendar to countdown with. 

A few more of my favourite ice cream recipes:

Millionaires shortbread ice cream (video)

Grapefruit & Campari sorbet

The best ever ginger miso ice cream (vegan)

Coffee tequila ice cream with smashed malted chocolates

Blueberry ice cream with maple and cinnamon

All my ice cream recipes

Liquorice ice cream with chocolate & salted caramel

The most delicious liquorice ice cream recipe with a chocolate and salted caramel swirl

Print Recipe

Ingredients

• Recipe – makes about 750ml of ice cream
• 50 gms LAKRIDS BY BÜLOW liquorice cut into small pieces
• 200 ml water
• ¼ cup sugar
• 2 free-range eggs
• 2 cups of whipping or double cream
• 1 cup full cream milk

Chocolate ganache:

• 80 gms dark chocolate with 70% cocoa solids
• 80 mls milk or cream
• Salted caramel this recipe makes more than you will need but store the rest for other uses. It lasts for ages
• 120 gms sugar
• 80 gms butter
• 125 ml 1/2 cup cream
• Sea salt flakes such as Maldon salt

Instructions

• Make the liquorice paste and ice cream base the day before. Place the liquorice and water into a small pot and bring to the boil. Simmer over a low heat with the lid on for 15 minutes. Remove from the heat and remove the lid and allow to cool in the pan. Process until in a small food processor until you have a fairly smooth paste. Set aside.
• Using a stand mixer, beat the sugar and eggs until pale and fluffy – about 3 minutes. Add the cream and whip until thick. Add the milk and liquorice paste and mix until well combined. Cover and chill overnight in the fridge. This helps develop the flavour and cool down the mixture but it is not totally necessary.
• Make the salted caramel in advance. Heat the sugar in a heavy-based pot or wide frying pan with highish sides over medium heat. Stir gently as the sugar dissolves. Remove it from the heat and add the butter in parts whilst continuously whisking warning it is VERY hot – the butter will splatter quite a bit, just keep whisking and ensure that you do not touch the molten sauce at this stage. Return the pot to the heat and add the cream immediately, still whisking vigorously. When the sauce has become smooth and amalgamated (this happens quickly) remove it from the heat and add a good sprinkle of salt which dissolves. Allow it to completely cool and stir in another good sprinkle of salt, which remains in its granular form.
• Note: If you add the cream to the sugar too soon it may split. If this happens return it to the heat and continue heating and stirring vigorously and it should amalgamate to form a sauce.
• The following day process the ice cream in an ice cream machine until it is ready.
• While the ice cream is churning (or before) make the ganache. You want to add it the ice cream while it is still runny but not hot. Melt the chocolate and milk/cream together in a bowl of a double boiler (or in the microwave) and stir until it is smooth. Allow to cool.
• When the ice cream is ready, have a prepared tin ready. If you are using a metal loaf tin, place in the freezer for 15 minutes (or longer) before. This helps the ice cream stay frozen. Working quickly decant half the ice cream into the tin and then dot half the ganache in the mix. Swirl this through. Do the same with the salted caramel. You want to use about 1/3 of a cup of salted Carmel divided. Repeat with the remaining ice cream and ganache and salted caramel. Place in the freezer immediately to set.
• When you are ready to serve, remove the ice cream from the freezer and allow it to sit at room temperature for 5 – 10 minutes to soften slightly.

Author: Sam Linsell

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