Licorice & Star Anise No Churn Ice Cream
Ingredients
- 4 sticks licorice root
- 4 star anise
- 1 cup (250ml) water
- 1 tsp. Chinese Five Spice
- 2 2/3 cups (600ml) heavy cream, double cream or whipping cream
- 1 tin (360ml) condensed milk I used a coconut condensed milk here
- a drop or two of food colouring of your choice I went for a pale purple
- appropriate sized tupperware for freezing
Instructions
- In a small pot over a medium heat add your licorice root, start anise and water and bring to a low simmer. You’ll want to infuse and reduce the amount of liquid until you have just around 50ml or about 1/4 cup of water left in the pot- the liquid should be a caramel colour. Once your infusion has reduced strain the liquid into an appropriate sized bowl and leave to cool completely. I popped mine into the freezer for 10 minutes or so.
- In a mixing bowl pour in your whipping cream, five spice, any food colouring you’d like to use and cooled licorice/anise infusion and whip either by hand or with a hand-held or standing mixer until soft peaks are formed. Gently fold in the condensed milk and fold to combine.
- Pour your mixture into tupperware, lid and freeze for a minimum of 6 hours or overnight. Let defrost for 5 minutes or so before serving.