Prep 40 mins
Cook 3 hrs
This sounds so good, I love licorice, I just had to share . Recipe from Fare exchange.
- 12 egg yolks
- 200 g caster sugar
- 500 ml milk
- 2 cups pouring cream
- 175 g soft licorice, chopped
- 4 egg whites
- 220 g caster sugar
- 1 teaspoon cream of tartar
- 1⁄2 teaspoon cornflour
- 1 teaspoon white vinegar
- For licorice ice-cream,
- using an electric mixer, whisk egg yolks and sugar until thick and pale.
- Combine milk and cream in a saucepan and bring to just below the boil, then, whisking continuously, pour cream mixture into yolk mixture and combine well.
- Return mixture to same pan, then stir over low heat until mixture thickens enough to coat the back of a wooden spoon;
- do not boil.
- Remove from heat, pour into a large bowl and cool slightly.
- Meanwhile, place licorice in a saucepan with 100ml water and stir over low heat for 10-12 minutes or until mixture forms a paste (it doesn't matter if there are still a few lumps in the paste).
- Add paste to warm custard, then, using a blender, blend until smooth and well combined.
- Strain mixture into a bowl, cool, then cover and refrigerate until chilled.
- Freeze mixture in an ice-cream maker according to manufacturer's instructions.
- For Meringue:.
- Using an electric mixer, whisk egg whites until soft peaks form,
- then gradually add sugar, beating well after each addition.
- Add cream of tartar, cornflour and vinegar and whisk for another 30 seconds or until just combined.
- Using a spatula, spread mixture over 2 baking paper-lined oven trays to 4mm-thick and cook at 120C for 2½-3 hours or until meringue is firm but not brown.
- Remove from oven, then, being careful as meringue is very delicate,
- cut meringue into twelve 5x15cm rectangles and cool completely;
- don't worry if some shards break as the quantity of meringue will allow for this.
- Sandwich scoops of ice-cream between shards of meringue and serve immediately.