Marcus Wareing's Liquorice Allsorts Ice-cream

A little bit of childish fun - but with a serious boozy bite...


1. Bring the milk to the boil in a saucepan then remove from the heat.
2. In a small bowl, whisk the egg yolks with 100g of the sugar, then whisk in a little of the hot milk. Add this mixture to the hot milk in the saucepan and stir over a low heat until it is thick enough to coat the back of a spoon.
3. Add 100ml of the cream and the Sambuca, then pour through a fine sieve into a shallow container. Cover the surface of the ice-cream base with cling film to prevent a skin from forming and place it in the fridge for 1 hour until cold.
4. Whip the remaining 200ml of cream to soft peaks. In a separate bowl, whisk the egg whites until stiff peaks form, then add the remaining 100g sugar and whisk further until you have a smooth and glossy meringue.
5. Fold the ice-cream base and whipped cream together, then fold in the chopped allsorts, making sure they are evenly distributed. Fold in one quarter of the meringue, then add the remaining meringue and mix gently together until combined.
6. Transfer the mixture to a suitable container for your freezer and cover with a well-fitting lid. Freeze for 1 hour, and then gently stir to ensure Allsorts are distributed. Return to the freezer until firm enough to scoop (2-4 hours depending on your freezer).
7. Sprinkle the mini liquorice allsorts over the ice cream before serving.


Sambuca 2tbsp
Whipping Or Double Cream 300ml
Caster Sugar 200g
Medium Free-range Egg Yolks, Plus 3 Whites 7
Semi-skimmed Or Whole Milk 300ml
Packet Liquorice Allsorts, Chopped Into Quarters
Mini Liquorice Allsorts To Garnish

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