This Salt Licorice Ice Cream Recipe is creamy, tasty and easy. This is a delicious treat which will make you licorice lover if you are not. The sweetness and saltness are perfectly balanced to make a heavenly flavor. It is a wonderful ice cream. You must try this recipe at home!
This Post may contain affiliate links. See our Disclosure Policy for more info. Follow Tasty Ice Cream on Pinterest to stay up to date on all of the new recipes!
Salt Licorice Ice Cream Recipe
This delicious salt licorice ice cream is a revelation of flavor! If you’re not quite a fan of licorice, we’re sure that you will be after you try this surprising recipe. The addition of the salt and the cream makes for a tasty ice cream that we adore making all year round!
If you’re looking to put an interesting spin on this recipe, you could try adding some local berries, once crushed up. Strawberries and raspberries go particularly well with licorice, even though it might sound a little odd, and the final dish would have a lovely pink color that would be very visually appealing indeed!
To serve, you could buy some small pieces of licorice, and poke them into the top. This would be reminiscent of chocolate or fudge but would be tastily different!
If you liked this recipe of ours, then also try our Honey Lavender Ice Cream Recipe, Blueberry Goat Milk Frozen Yogurt, and Blackberry Sage Ice Cream Recipe.
Salt Licorice Ice Cream Recipe
Salt Licorice Ice Cream is a tasty and creamy ice cream. It is made from anise pods and anise-flavored liqueur along with some other ingredients including heavy cream, milk, sugar and salt. The recipe is very simple. It only takes about 10 minutes to prepare 6-8 servings of it, however freezing may take a while.
6-8
servings10
minutes45 minutes + cooling time
230
kcalIngredients
2 cups heavy cream
1 cup whole milk
¾ cup sugar
1 tbsp salt
15 whole star anise pods
1 tbsp ouzo, or another anise-flavored liqueur
Method
Put the cream, milk, sugar, salt, and star anise into a small, heavy-bottomed saucepan with a lid.
Cook the mixture over medium heat while whisking every now and then to make sure that the sugar dissolves.
– If the mixture starts to simmer gently, take it off the heat. If not, then allow it to keep heating. The important thing is that the sugar dissolves without the mixture boiling.Cover the saucepan and allow the mixture to steep at room temperature for an hour. You can leave it for longer if you’d like – the longer you leave it, the more the flavors will seep into the mixture.
Transfer the mixture to a shallow pan or bowl, and then place it in the fridge to make sure that it chills thoroughly – keep it there for one to two hours.
When the mixture is cold, strain it through an extremely fine mesh sieve. You could also use a coffee filter – that would work too.
Discard the contents of the sieve, and then whisk the liqueur into the mixture. Pour everything into the ice cream maker and process it according to the instructions for your ice cream machine.
When the machine has finished up, transfer the ice cream to an airtight freezer container – we’d recommend using a rubber spatula.
Cover the mixture tightly, and then freeze it until the ice cream is firm. This should take at least four hours, but it can take a little longer.
