Dairy-Free Cherry & Licorice Popsicles

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Ingredients:

  • ½ vanilla pod,
  • 2 cups rice or almond milk,
  • 1 ½ cup coconut whipping cream,
  • 3 egg yolks,
  • 1 cup granulated sugar,
  • 2 tsp licorice granules or 3 teaspoons of licorice powder,
  • 1 ½ cup cherry and blackcurrant puree,
  • 6 licorice roots.

Preparation:

  1. Split the vanilla pod lengthways, scrape out the seeds and add them and the rod in a heavy-bottomed saucepan with the milk and cream.
  2. Bring to a boil, stirring, then remove the pan from the heat.
  3. Whisk the egg yolks, sugar and licorice granules into a fluffy foam.
  4. Add  the hot mixture to the egg mixture and whisk together until smooth.
  5. Pour the mixture back into the saucepan and heat, stirring it up to 85 degrees, or until it begins to thicken.
  6. Strain the mixture into a bowl and cool it in a cold bain-marie. Let the bowl in the fridge until the ice-cream is really cold.
  7. Add the cherry puree, but save a few tablespoons aside.
  8. Transfer the mixture into your ice cream machine, and follow the manufacturer’s instructions until you gain a thick, creamy consistency (20 -30 minutes).
  9. Pour the pulp into a disposable pastry bag and pipe it into the ice-pop molds. Put a few drops of the puree  you kept aside so that the popsicles are nicely marbled.
  10. Put a licorice or ice-pop stick in each and let the molds in the freezer overnight or until firm.
  11. Rinse briefly molds in warm water to get the ice creams loosened. Serve immediately or place them on a small tray covered with plastic wrap and leave in the freezer for about another 1 hour.
    Note: You can replace cherries with blackcurrant!

EnJoy!!!!! 🙂 xx

Recipes Elisabeth Johansson Photo Helen Pe

source

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3 thoughts on “Dairy-Free Cherry & Licorice Popsicles

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