There has been a change around here. I have become a vegetarian that eats fish. Whatever that’s called! People think it’s odd for a foodie to not eat meat, and it is limiting. However, I’ve always been at odds with eating animals and never ate very much meat anyway. I still cook for my family and they eat meat, so you will still see recipes including meat on my blog. I must admit I find it hard to remember that salami is meat so if you see me deviate please be kind.
I am very excited to announce a giveaway on the blog. I have some double passes to the Good Food and Wine Show in Brisbane on the 8th, 9th and 10th of November at the Brisbane Convention Center. Each pass will allow two people admittance, for a whole day of wonderful foodie heaven. Also I will be giving away some great gingerbread Aussie beach shacks, a new product that is being launched at the show by Christen’s Gingerbread in Maryborough.
To enter leave a comment after this recipe or next weeks, telling me why you love The Good Food and Wine Show and I will announce the winners on October 31st 2013.
Tomorrow night a few of my foodie friends are getting together and bringing along an ice cream that we have made. I’m looking forward to meeting my friends more than tasting the ice cream. These are people I have only become aquainted with because of twitter and my blog. They are such lovely people and it must be true that people who love food are the best people.
I decided to make Licorice ice cream. I have been looking for something to do with licorice for a while and I thought this was my chance to experiment a little. The result is delicious! I even gave a little to someone who doesn’t like licorice and she loved it. You will need an ice cream maker of some sort, I am lucky enough to have the ice cream bowl for my kitchen aid.
- 350 ml cream
- ¾ cup castor sugar
- 5 egg yolks
- 113 grams (4 oz) black licorice candy chopped into small pieces
- Into a medium saucepan, add the cream, sugar, and licorice candy and heat to nearly boiling (and the licorice candy is melted). I left some pieces so that you could see some licorice.
- While cream is heating, whisk egg yolks until frothy.
- While whisking briskly, slowly add ⅓ of the hot milk and then add the egg mixture back into the pan of hot milk.
- Reheat the mixture until the custard coats the back of a wooden spoon – don’t overcook or you’ll get scrambled eggs.
- Remove from heat.
- Chill for several hours or overnight. Add in the cream and freeze in your ice cream maker according to manufacturer’s directions.