Haribo Pontefract licorice cakes make awesome sweet black licorice ice cream

Buy Haribo Pontefract licorice cakes here Haribo Pontefract cakes are made using a special recipe. First, the raw liquorice mass is allowed to dry and cool for around a week, after which it is cut up into manageable blocks weighing around seven kilograms each. These are then pulled out into a long strand, which is chopped up into many small rounds of liquorice by a machine. The rounds are then placed in a press where they are flattened in a mould that applies the traditional Pontefract Cake stamp.

This is an old licorice ice cream recipe by Gary Rhodes, currently of Hell's Kitchen fame.

Gary's the king of puddings and this ice-cream was originally paired with black treacle pudding—a winning combination! It is also great with the Aunty's puddings:Golden Syrup, Sticky Toffee Pudding and Spotted Dick Pudding. Single serve & microwavable. Very moist & delicious!

Buy Aunty's Puddings here

Step 1:

200ml double cream;

200 ml milk;

1 vanilla pod, seeds scraped out;

4 egg yolks;

120g sugar

Mix the milk and cream and add the vanilla pod with seeds.

Bring to the boil, fish out vanilla pod (I dry it and add it to a jar of caster sugar to impart flavour).

Whisk the yolks and sugar and pour in the hot milk. Cool, stirring to prevent curdling and churn or part-freeze then stir with a fork regularly until thickened.

Step 2:

75g Haribo Pontefract cakes;

100ml water

Melt the Pontefract cakes in the hot water, cool and stir into the ice cream to form ripples while still soft.

Vanilla facts:
Called "the orchid of flavor"
The Aztecs developed the fermentation process of sweating and drying the beans to develop the vanillin. They used vanilla to flavor their cocoa drinks "xocolatl". Vanilla is still used today to flavor chocolate.
Vanilla was once so rare and expensive that only royalty had access to it.
Vanilla was once considered an aphrodisiac.
The word "vanilla" comes from the Spanish word "vainilla" which means little sheath, referring to the pod's long thin shape.
The vanilla bean's flavor, like coffee beans and chocolate pods, is highly dependent on the climate and soil where they are grown.
Three most common types of vanilla pods (beans):
1) Madagascar or Bourbon- Madagascar vanilla pods
2) Mexican vanilla pods
3) Tahitian vanilla pods
Pods (Beans) are graded by appearance:
1) Fine Vanilla - these beans are black, frosted with the vanillin, and very fragrant. Length - 8-12 inches (20-30 cm)
2) Woody Vanilla - the beans will have a dry dull surface with no frost of vanillin on their surface. Length - 5-8 inches (12-20 cm)
3) Vanillon - the partly opened beans are brown and soft, thick and flat, rarely have the frost of vanillin and tend to have a slightly bitter smell. Length - 4-5 inches (10-13 cm)
Note: To make your own vanilla extract, place 1 whole vanilla bean, cut in half lengthwise, into 3/4 cup (180 ml) of vodka. Cover tightly and let steep for 6 months before using.
1 whole vanilla bean = 2 - 3 teaspoons of vanilla extract

thanks to Joy of Cooking!


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