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.
|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.