If you have hung out here at five brothers one sister for long enough you will know that I am a bit of an ice cream fanatic!
In fact now that I have my very own ice cream maker I have been known to whip up a whole host of different flavoured ice creams for parties.
One such ice cream is the liquorice ice cream that I made for B1 and B2's Mexican Party.
It was such a hit, by the time I got to get my ice cream it was all gone.
Lots of people told me how nice it was.
I made this once last year, so had the recipe sussed in time for the birthday and of course I had to make another batch so I could do this post.
Such hardships I endure for the sake of this blog!
VCH is not a fan of liquorice, poor man, but we weren't worried, the kids and I love it - so more for us!
I did feel a little sorry for him missing out, so made him this lemon ice cream instead.
So here is the recipe.
It will take a little time for you to stir the mixture while the lollies melt,
but other than that it is easy enough to make.
NB. this is not in any way sugar free, so consume at your own risk!
1 pkt of aniseed boiled lollies minus 1 (bullseyes- I could only find homebrand ones)
1 3/4 C whole milk
2 large eggs, beaten in a bowl
1 1/2 C thickened cream
Place milk, pinch of salt and lollies in a heavy based saucepan, stir over low heat until all the lollies have melted, now while you are stirring suck on the lolly that you took out earlier. This will take some time, don't worry just keep sucking and stirring and try not to let the milk boil.
Once the lollies have melted, tip the milk into the eggs and whisk well.
Place mixture back into the saucepan over a low heat and stir until it just coats the back of the spoon- DO NOT LET IT BOIL!!
Tip mixture into bowl or jug to cool in fridge.
When it is cool add the cream and churn in your ice cream machine.
Freeze in a container until ready to use.
I have discovered the secret to not getting rock hard home made ice cream is all in the temperature of your freezer.
I am fortunate that my second fridge has a top freezer with an adjustable temperature, I keep it on low or the ice cream setting, so every time I need to get it out it is easy to scoop out straight away.
Do not leave it sitting out too long while you decide how to style it for photos for your blog like I did or it looks a bit runny!