Liquorice Ice Cream
with White Chocolate!

Try this delightful liquorice ice cream with sweet white chocolate. If you're fond of liquorice, you might like the taste of this extraordinary ice cream recipe!
Test your taste buds with an original ice cream treat!

1 vanilla bean
4 cups (1 liter) whole milk
8 egg yolks
2½ tablespoons (40 grams) of sugar
7 oz (200 grams) of white chocolate (I use Ivoire from Valrhona for this recipe, but just choose a good quality chocolate).
1½ tablespoons of liquorice powder

Method:

Cut the vanilla bean and remove the seeds (save both). Pour the milk into a saucepan and heat until just below boiling point.
Whisk the egg yolks with the sugar and pour a little of the warm milk into the egg mixture, whisking thoroughly. Now transfer the egg mixture to the remaining milk in the saucepan.
Add the vanilla bean, seeds and liquorice powder. Warm the mixture over low heat until it thickens (remember not to boil the mixture, do not exceed 183˚F (84˚C), use a thermometer if necessary).

Chop the chocolate very finely and transfer to a bowl. Strain the cream and pour it over the chocolate. Carefully whisk the mixture from side to side with a wire whisk to blend the chocolate and cream.
Cover the mixture and place in the refrigerator until completely cool. Transfer the mixture to an ice cream maker and follow the instructions for your machine.

Or transfer to a suitable container and place in the freezer. After 30 minutes remove from the freezer and stir the mixture. Repeat the process every 30 minutes until the ice cream becomes firm.
Place in the refrigerator 10-15 minutes before serving.