Licorice ice cream


by: Tamara

True licorice root is a forgotten thing in this country. I love it. The real thing leeks and smells beautiful and it is so pure—tasting — sweet yet net sweet — so different from the shiny black stuff you see in candy stores shaped into shoelaces and so on, which is made by cooking the root until it forms a black syrup, sweetening it with sugar and adding starch. We buy our licorice from the Amarelli family in Calabria, whose great plantations of licorice plants are about 6OO years old and are grown on big stones, so the roots hit them and turn upward and can be harvested easily. When I was little, I used to see the old men sitting outside in the afternoons, chatting and chewing on pieces of licorice root, and I read in an Italian newspaper that since Italy introduced a smoking ban in public places, people have been rushing to buy licorice sticks to put in their mouths as a substitute.


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serves: 1

575 g (19.44 fluid ounces) whole milk

170 g (5.75 fluid ounces) whipping cream

40 g (1.41 ounces) powdered milk

150 g (5.29 ounces) dextrose

45 g (1.59 ounces) licorice root powder

30 g (1.06 ounces) superfine sugar

25 g (0.88 ounce) invert sugar

5 g (0.18 ounce) ice cream stabilizer (optional)

Nutrition Facts
Licorice ice cream

Servings Per Recipe: 1

Amount per Serving

Calories: 1721

  • Total Fat: 72.9 g
  •     Saturated Fat: 44.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 251.8 mg
  • Sodium: 352.7 mg
  • Total Carbs: 247.6 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 233.7 g
  • Protein: 27.5 g

how is this calculated?

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1.  With a hand blender, mix the milk, cream, powdered milk, dextrose and licorice until smooth. Put into a pan and bring to 1O4°F (40°C). Whisk in the sugars and stabilizer, if using. Bring up to 185°F (85°C), take off the heat, pass through a line sieve, then cool as quickly as you can, so that you don't encourage bacteria. Put into the fridge for 6 to 12 hours.

2.  Put into an ice cream maker and churn according to instructions.

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