This is yet another lemon/liquorice dessert. I have been longing to make this ice cream combination since my trip to Denmark in September last year. We went to have ice cream at Ismageriet, my favorite ice cream place in Copenhagen. Ismageriet makes the most fantastic lemon/liquorice ice cream, and I knew I would try to copy it.
This is my first try, and I know I didn't nail it, but I think I made a very good ice cream.
Ingredients:
- 300 ml (1¼ cup) heavy whipping cream (use a good organic one with only cream in it)
- 180 ml (¾ cup) whole milk
- 4 egg yolks
- 100 g (½ cup) sugar
- a pinch salt
- 1 vanilla pod or 1 teaspoon vanilla paste
- 3 tablespoons lemon curd
- 1-2 teaspoons raw liquorice powder
Toppings:
- 1 tablespoon lemon curd
- 1 teaspoon passionfruit juice
- 1 tablespoon sweet liquorice syrup
Directions:
Making the custard/ice cream:
Pour the cream into a metal bowl placed in a larger bowl of ice, set aside.
Warm milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt is dissolved completely.
In another bowl, whisk the egg yolks until they’re foamy and pale yellow, add the vanilla seeds or paste. Slowly pour the warm milk into the egg yolks, while whisking constantly, then scrape the warmed egg yolks back into the saucepan, and heat the mixture over medium heat, until it thickens. Stir constantly in this process, and make sure to scrape the bottom of the saucepan.
Pour the egg/milk mixture through a sieve into the cold cream.
Cool the custard in refrigerator.
Pour the custard into an ice cream maker and freeze it according to manufacturers instructions. When the Ice cream is almost ready to scoop out, add the lemon curd. Sprinkle with raw liquorice powder just before you scoop out the ice cream.
Freeze the ice cream in the freezer a couple of hours before serving.
Toppings:
Mix lemon curd with the passionfruit juice, before drizzling it over the ice cream.
Serving:
Scoop ice cream in a nice bowl and drizzle the passionfruit/lemon curd + liquorice syrup on top, and sprinkle with raw liquorice powder.
Enjoy
The making of the custard is a basic step in ice cream making. You can flavor your ice cream to you're liking after the custard is made. It's also possible to add flavor to the milk while heating.
The Danish version:
Lemon Curd/Lakrids is
Ingredienser:
- 3 dl piskefløde
- 1, 8 dl mælk
- 4 æggeblommer
- 100 g sukker
- 1 knivspids salt
- Kornene fra en vanillestang
- 3 spsk lemon curd (engelsk citronsmør)
- 1-2 tsk raw liquorice powder (Bülow lakridspulver)
-
Topping:
- 1 spsk lemon curd (engelsk citronsmør)
- 1 tsk passionsfrugt saft
- 1 spsk sweet liquorice syrup (sød lakridssirup)
Fremgangsmåde:
Isen:
Hæld fløden i en metalskål, som du sætter ned i en større skål med is.
Varm mælk, sukker og salt i en gryde, det skal ikke koge. Vær sikker på, at salt og sukker er helt opløst før du går videre i processen.
Pisk æggeblommerne lyse og skummende i en seperat skål. Kom vanillekornene heri. Hæld lidt af den varm mælk i æggemassen, men du pisker, og tilføj langsom mere og mere mælk, indtil det hele er kommet i. Kom det hele tilbage i gryden, og varm cremen forsigtigt op under konstant omrøring, indtil massen tykner lidt. Det skal ikke koge og sørg for, at cremen ikke brænder på i bunden af gryden.
Hæld cremen igennem en sigte ned i den kolde fløde, og rør rundt. Afkøl cremen yderligere i køleskabet inden den kommes i ismaskinen.
Frys isen som der står i vejledningen til din ismaskine. Lige før isen er helt færdig tilføj lemon curden og lakridspulveret.
Frys isen et par timer i fryseren før servering.
Topping:
Bland lemon curd og passionsfrugtsaften.
Servering:
Server isen i kugler og hæld lakridssiruppen og lemon curd/passionsfrugt "saucen" ud over, og slut af med at drysse lidt lakridspulver på toppen.
Velbekomme.
