Licorice & Lime Ice Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
This recipe assumes you have an ice cream maker. Please have the freezer bowl of the ice cream maker in the freezer for at least a day before making the ice cream mix. The ice cream mix should ideally have half a day to chill fully. Once ice cream is churned, the ice cream should have an extra day to set well. It's a full fat ice cream so it will take a while to get hard.
  • 4 egg yolks + 1 whole egg
  • 200g sugar
  • 150g soft licorice, chopped up (stronger the flavour the better)
  • 400g cream
  • 200g full cream milk
  • ½ tsp vanilla extract (from pod or essence, or paste)
  • 80g sugar
  • enough water to cover sugar in pan
  • 1 Tbsp glucose (optional)
  • Juice of one lime
  • Green and yellow food colouring if desired so you can see the lime syrup (not necessary)
  1. Place eggs, sugar, cream, milk and vanilla into TMX bowl.
  2. Cook ingredients on Speed 7, 80C for 10 minutes
  3. Add diced licorice pieces to TMX and continue cooking for 2 minutes on Speed 6 at 80C
  4. Blend mixture on Speed 10 (using measuring cup to cover hole) for 10 seconds.
  5. Sieve ice cream mixture from TMX into a bowl suitable for refrigerating. You will need to sieve to catch any licorice pieces that didn't dissolve, or you can leave it in the ice cream. Cover.
  6. On the day of churning the ice cream, place sugar in small saucepan and add enough water to cover sugar. Add glucose and simmer on medium heat until the mixture reduces to a thick syrup.
  7. Add lime juice to mixture and simmer on low heat until syrup regains thickness. Allow to cool.
  8. Place well chilled ice cream mixture into ice cream maker. Once the mixture has become firm (soft-serve stage) drizzle the lime syrup as the mixture churns.
  9. Place ice cream in appropriate container and allow to freeze for at least a day to achieve desired firmness.
Recipe by Gastromony at