Just a week ago I went to the beach with some friends. Arrived in the evening, after dinner we took a classic stroll. At the sight of an ice cream counter, my stomach began to gurgle. We stopped immediately and, browsing the menu, my attention was captured by a very strange cup (strong cup, I still remember), prepared with mint ice cream, coffee ice cream and licorice ice cream. I had never eaten a better licorice ice cream than that night: so I tried to formulate that licorice flavor at home and today I'm here to offer it to you!
Video of the Recipe
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Identity Card of the Recipe
- 111 KCal Calories per serving
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Ingrediants
- 5 g of Aglumix
- 25 g of dextrose
- 14 g of inulin
- 500 ml of milk
- 12 g of pure licorice
- 100 g of cooking cream
- 100 g of sugar
Optional: to decorate
- candies or pure licorice logs
Materials Needed
- Casserole
- Whip
- Liquorice blender
- Ice cream maker
- Precision balance
- Food thermometer
Preparation
- Blend the licorice logs until you get a very fine and impalpable powder: in this way, the licorice will dissolve more easily in the liquid.
- In a saucepan, heat the whole milk and add sugar, dextrose and cooking cream. Turn on the fire and bring to a temperature of 45 ° C.
- Continue to mix with the whisk and also add the inulin and thickener for ice cream (Aglumix®).
Quick review
Inulin is a soluble fiber used in ice creams to reduce the amount of fat, without sacrificing the creamy and creamy effect of ice cream so much appreciated.
Aglumix® (also replaceable with carob flour) is used as a thickener and stabilizer for ice cream, and gives the ice cream a warmer and less icy sensation in the mouth.- At this point, pour in the pure licorice reduced to powder and continue to mix with the whisk to prevent the mixture from sticking to the container. Bring to a temperature of 85 ° C and turn off the heat.
- Allow the resulting liquid to cool, first at room temperature, then in the refrigerator. It is advisable to let the liquid sit for 6-12 hours to “mature” the mixture and allow the solid ingredients to hydrate effectively.
- Pour the liquid into the ice cream maker and stir for 10-15 minutes, until the desired density is reached. To obtain a thicker ice cream, transfer the mixture to the freezer and let it rest for another 30 minutes.
For those who do not have an ice cream maker
Even those who do not have an ice cream maker can still make licorice ice cream. In this case, after letting the mixture rest in the fridge, pour it into a large pan and place it in the freezer. Stir the mixture every 15-20 minutes, for about 2 hours or until the mixture has reached the desired consistency.- Serve garnishing with some candies or licorice logs.
Alice's comment - PersonalCooker
Quickly made licorice ice cream. Before saying goodbye, I would like to say two important words: being prepared with pure licorice, this ice cream should be taken in moderation by those suffering from arterial hypertension since the active ingredients of this root (including glycerizin) exert a hypertensive action. Well guys, I hope you liked this recipe too and I'm always waiting for you here, on My-personaltrainerTv.Nutritional values and Health Comment on the recipe
Licorice Gelato is a medium-calorie dessert with a spoon that provides good amounts of simple carbohydrates, low fat and low protein; the fiber intake is satisfactory. The average portion of Licorice Gelato is about 100-150g (110-165kcal).
