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Peppermint and Licorice ice cream

Peppermint and Licorice Ice Cream

This recipe shows you how to make a Peppermint and Licorice Ice Cream.  It is pretty simple to make but allow yourself a bit of time to let the flavours infuse for a good flavour.  This recipe uses Pukka Peppermint and Licorice tea bags which are infused in the milk and cream.  It’s a subtle recipe and quite grown up.  The tea is made with peppermint leaf and licorice root.  It’s delicious to drink but makes a rather tasty and delicate ice cream too.  I’m now on a mission to try out lots of other tea flavoured ice creams…next stop Earl Grey.  I will let you know!  Hope you like this one dear LoveIceCreamers x

Peppermint and Licorice ice cream
Peppermint and Licorice Ice Cream
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A delicate peppermint and licorice ice cream that is a grown up treat.
Recipe Notes

Instead of peppermint and licorice tea, you could also try other teas, such as Earl Grey or Green Tea.

This recipe was made using the VonShef ice cream maker and Pukka Peppermint and Licorice tea bags.

Nutrition Facts
Peppermint and Licorice Ice Cream
Amount Per Serving (100g)
Calories 273 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 86mg 29%
Sodium 34mg 1%
Potassium 118mg 3%
Total Carbohydrates 15g 5%
Sugars 15g
Protein 4g 8%
Vitamin A 3%
Calcium 10%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
20mins
Churn Time
20 mins
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
20mins
Churn Time
20 mins
Nutrition Facts
Peppermint and Licorice Ice Cream
Amount Per Serving (100g)
Calories 273 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 86mg 29%
Sodium 34mg 1%
Potassium 118mg 3%
Total Carbohydrates 15g 5%
Sugars 15g
Protein 4g 8%
Vitamin A 3%
Calcium 10%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. Put the milk, cream, sugar and tea bags into a saucepan.
  2. Slowly bring to simmering point, stirring to help dissolve the sugar.
  3. Meanwhile, separate the eggs. Whisk the egg yolks for 1-2 minutes so they become paler in colour.
  4. Once the cream mixture has reached simmering point, add it to the egg yolks whisking all the time.
  5. Put the mixture back on a very gentle heat. Leave the tea bags in. Cook until the custard thickens, stirring all the time for about 10-15 minutes. The custard should coat the back of a spoon when it is ready.
  6. Cover with cling film and then chill until completely cold.
  7. Strain through a sieve and then add to your turning ice cream maker. Churn for about 20 mins then pop in the freezer to firm up.
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