Licorice Ice-Cream & Meringue

  1. For licorice ice-cream,
  2. using an electric mixer, whisk egg yolks and sugar until thick and pale.
  3. Combine milk and cream in a saucepan and bring to just below the boil, then, whisking continuously, pour cream mixture into yolk mixture and combine well.
  4. Return mixture to same pan, then stir over low heat until mixture thickens enough to coat the back of a wooden spoon;
  5. do not boil.
  6. Remove from heat, pour into a large bowl and cool slightly.
  7. Meanwhile, place licorice in a saucepan with 100ml water and stir over low heat for 10-12 minutes or until mixture forms a paste (it doesn't matter if there are still a few lumps in the paste).
  8. Add paste to warm custard, then, using a blender, blend until smooth and well combined.
  9. Strain mixture into a bowl, cool, then cover and refrigerate until chilled.
  10. Freeze mixture in an ice-cream maker according to manufacturer's instructions.
  11. For Meringue:.
  12. Using an electric mixer, whisk egg whites until soft peaks form,
  13. then gradually add sugar, beating well after each addition.
  14. Add cream of tartar, cornflour and vinegar and whisk for another 30 seconds or until just combined.
  15. Using a spatula, spread mixture over 2 baking paper-lined oven trays to 4mm-thick and cook at 120C for 2 1/2-3 hours or until meringue is firm but not brown.
  16. Remove from oven, then, being careful as meringue is very delicate,
  17. cut meringue into twelve 5x15cm rectangles and cool completely;
  18. don't worry if some shards break as the quantity of meringue will allow for this.
  19. Sandwich scoops of ice-cream between shards of meringue and serve immediately.

egg yolks, caster sugar, pouring cream, soft licorice, egg whites, caster sugar, cream of tartar, cornflour, white vinegar

Taken from www.food.com/recipe/licorice-ice-cream-meringue-138410 (may not work)

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