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, or having to wait too long to enjoy your creation, 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 fibers accordingly, to keep the same mixture total weight.