Isn’t liquorice great? If you love it, that is. Other people positively hate it. For those who love it, vegan or not, this is a lovely gelato, and easy to make.
Ingredients (grams)
| water | 442 | 59% |
| cashew butter | 112 | 15% |
| sucrose | 80 | 11% |
| dextrose | 40 | 5% |
| inulin | 30 | 4% |
| coconut/olive oil 7/3 | 20 | 3% |
| pure black liquorice | 19 | 3% |
| stabiliser (e.g. locust bean gum/xanthan 95/5) | 2.5 | 0,3% |
Mix the sugars, inulin, powdered liquorice and stabiliser and add them to the water at ca 40°C, mixing well. Bring to ca 85°C always mixing. remove from heat, add the cashew butter and the oils, blend thoroughly . Cool rapidly. Let the mixture rest for a few hours, then churn.
Note – my ice creams are designed to be consumed immediately or kept in a somewhat warmer freezer (-10°C). If you wish to store them at the normal -18°C freezer temperature, they will become harder than usual (most ice creams will go hard in a deep freezer, it’s normal, nothing wrong with it!). To limit this inconvenience, you can bring the percentage of sugars (sucrose and dextrose) up to a total of approximately 22% keeping the same sucrose/dextrose ratio and decrease the liquid or the fibers to keep the same mixture total weight.