Liquorice Ice Cream
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