Liquorice Ice Cream Recipe Pops With Raspberry Sherbet
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30 minutes prep time
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10 minutes cook time
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Intermediate
Sherbet fountains are one of the great classic sweets from childhood that fill us with pangs of nostalgia. Our grown-up version transforms the liquorice lolly sticks into a liquorice ice cream recipe, shaped into ice cream 'pops' - with a tart, fruity twist to the sherbet with freeze-dried raspberry powder.
Raspberry powder works wonders in desserts and confectionery by counteracting sweetness with its tart flavour and fruity, almost floral notes. Blended with citric acid, bicarbonate of soda, and icing sugar, it produces a delicate pink powder with the characteristic sour, tangy flavour of sherbet.
The liquorice ice cream recipe uses powder ground from liquorice root, to create warming aniseed flavours. The natural liquorice can be a little of an acquired taste, so if you think the liquorice might not be for you, the raspberry sherbet is perfect with plain vanilla ice cream, as a dip for candy lollies (think 'dib dab'), or sprinkle over meringues.
We've added natural black food colour to give the ice cream a dark grey hue which contrasts better with the dusky pink sherbet and more closely resembles the colour of the traditional liquorice sweet. However, if you prefer a more natural caramel colour the black food colouring can be left out.
For the liquorice ice cream Serves: 12
- 100g caster sugar
- 3g ice cream stabiliser
- 5g liquorice powder
- 1/2 tbsp black food colouring (optional)
- 4 egg yolks
- 375ml milk
- 125ml double cream
- 1/2 tsp vanilla extract
For the raspberry sherbet
- 1 tablespoon raspberry powder
- 1 tsp citric acid
- 1 tsp bicarbonate of soda
- 50g icing sugar
Equipment
- Melon baller
- Clear plastic food picks
To make the liquorice ice cream
- Mix together the sugar, ice cream stabiliser, liquorice powder and black food colouring and add to the egg yolks. Whisk until smooth and fluffy.
- Heat the milk until just boiling. Leave to cool briefly, and then slowly pour over the sugar and egg yolk mixture, whilst whisking constantly. Pouring slowly is important, so that the surface of the eggs don’t overheat and scramble.
- Return the egg yolk, sugar, and milk mixture back to the pan, and heat gently whilst stirring until the temperature reaches around 70°C, or the liquid coats the back of a spoon.
- Remove from heat, and whisk in the cream. Pass through a fine sieve.
- Leave to cool, and then refrigerate until cold.
- Churn in an ice-cream maker, or freeze, stirring every hour until it begins to solidify – around 3-4 hours.
- Pour into the half sphere mould and use a spatula to scrape away any excess.
- Freeze immediately for 1 hour. Or alternatively, if using a melon baller, allow the ice cream to solidify completely, heat the scoop in a cup of hot water and scoop round balls out of the ice cream. Place in the freezer immediately.
- Push the half-spheres out of the mould and stick them together. This is best done by heating the base of a cake tin (or other flat, metal object), rubbing the flat side of the sphere on the hot metal and 'sticking' it to the other half sphere.
- Return to the freezer for 1 more hour.
- Skewer the liquorice ice cream pops on the clear plastic food picks and serve alongside the raspberry sherbet.
To make the raspberry sherbet
- Place all ingredients in a food processor. Blitz until fine.
- If there are still any small lumps, pass the mixture through a fine sieve. The sherbet will keep for 2 weeks in an airtight container.
