food, Recipes

Liquorice Ice Cream

Sean Calitz


250g liquorice toffees

¼ cup milk

1t black gel-based food colouring (optional)

2-litre tub of high-quality vanilla ice cream

300g fresh blackberries, for serving

2T toasted black sesame seeds, for serving


Place the liquorice toffees and the milk in a small pot and melt the toffees over medium heat, stirring continuously. Add the black food colouring, if using, and stir it through. Allow the mixture to cool.

Decant the ice cream into the bowl of an electric mixer and beat it for one or two minutes, slowly adding the liquorice toffee milk until everything has been well combined. Pour the mixture back into the ice-cream container and freeze it overnight.

Serve with fresh blackberries and sesame seeds.


Originally published in HL March 2016