Liquorice & Chocolate Chip No Churn Ice Cream

Liquorice root powder is used here rather than the candy. The flavour is subtle to begin with but gradually builds. I really did enjoy the pairing of liquorice and chocolate when I did the tasting with Brontë hence the combo here. The chocolate give this ice cream a bit of a stracciatellla vibe.

This is adapted from Felicity Cloake’s ‘How to make the perfect no-churn ice-cream – recipe’ in The Guardian, as I’m aware that not everyone has access to an ice cream machine. It’s really quick and easy to prepare.

(I know there will be naysayers out there who will decry this recipe saying it is not real ice cream as there is no custard making or churning involved. But it tastes great (yes, even I think so) and is a doddle to make, so the naysayers can ‘go do one’ as far as I am concerned!)

Ingredients

• 450ml double cream

• 4 tbsp sambuca

• 397g tin condensed milk

• ½ tsp vanilla extract

• 2 tbsp liquorice root powder

• ¼ tsp fine sea salt

• 100g dark chocolate, 70% cocoa solids

Method

1. Beat the cream and the sambuca together in a bowl with an electric whisk until stiff peaks form.

2. Combine the condensed milk, vanilla and liquorice root powder in another bowl then add to the sambuca infused cream, whisking until thick.

3. Roughly chop the dark chocolate then fold into the ice cream mixture. Pour into a tub then freeze (I tend to leave it overnight but Felicity says that 6-8 hours should do it). Serve in cones or in bowls.

4. The absolute joy of this ice cream is that it can be served straight from the freezer (unlike many homemade ice creams that form into impenetrable bricks in the freezer and have to be left at room temperature for while to render them scoopable.)