- 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.
- 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.
- Bring to a boil, stirring, then remove the pan from the heat.
- Whisk the egg yolks, sugar and licorice granules into a fluffy foam.
- Add the hot mixture to the egg mixture and whisk together until smooth.
- Pour the mixture back into the saucepan and heat, stirring it up to 85 degrees, or until it begins to thicken.
- 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.
- Add the cherry puree, but save a few tablespoons aside.
- Transfer the mixture into your ice cream machine, and follow the manufacturer’s instructions until you gain a thick, creamy consistency (20 -30 minutes).
- 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.
- Put a licorice or ice-pop stick in each and let the molds in the freezer overnight or until firm.
- 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