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Recipe: How to make liquorice ice cream

Swedes love all sweets and one of their favourites is liquorice. Grab your sunglasses, pretend it's spring and enjoy this liquorice ice cream, courtesy of food writer John Duxbury.

Published: 17 February 2017 06:59 CET

Recipe: How to make liquorice ice cream

Liquorice ice cream. Photo: John Duxbury/Swedish Food

Makes around 1 pint, or 0.57 litres

Preparation: 10 minutes

Total: 10 minutes plus freezing time

Reminder

This recipe uses raw egg so the ice cream should not be served to anyone who shouldn't eat raw egg.

Ingredients

2 egg yolks, preferably organic for a richer colour

65g (¼ cup) granulated sugar, preferably raw (pure) cane sugar

2 tsp ground liquorice (raw liquorice powder)

½ tsp vanilla essence

240ml (1 cup) whipping cream

120ml (½ cup) whole milk (3-4 percent)

1 tbsp sweet liquorice syrup

Method

1. Whisk the egg yolks and sugar in a mixing bowl until you have a light mixture, about two minutes.

2. Mix in the ground liquorice and vanilla essence.

3. Pour in the cream and milk and whisk to blend.

4. Pour the mixture into an ice cream machine with the paddle running.

5. When almost set pour in liquorice syrup (optional) and transfer to a tub for freezing.

Without an ice cream machine

If you have not got an ice cream machine, continue whipping after stage three for another two or three minutes, then transfer to an ice cream container. Cover the surface of the ice cream with cling film (food wrap) and freeze. Remove the mixture from the freezer every half hour. Fork over the mixture thoroughly and return to the freezer. Repeat this step until the mixture is thoroughly frozen, which will normally take two or three hours.

Tips

– You can buy raw liquorice powder and liquorice syrup online.

– Add some liquorice syrup for an extra liquorice taste.

– If you are serving the ice cream on its own, garnish with some soft sea salt flakes and sliced salt liquorice.

– You might prefer our recipe for saltlakritsglass (salty liquorice ice cream).

Recipe courtesy of John Duxbury, founder and editor of Swedish Food.

OPINION: Are tips in Sweden becoming the norm?

The Local’s guide to tipping in Sweden is clear: tip for good service if you want to, but don’t feel the pressure: where servers in the US, for instance, rely on tips to live, waiters in Sweden have collectively bargained salaries with long vacations and generous benefits.

SEE ALSO: What’s the tipping etiquette in Sweden?

But there are signs that this is changing, and the change is being accelerated by card machines. Now, many machines offer three preset gratuity percentages, usually starting with five percent and going up to fifteen or twenty. Previously they just asked the customer to fill in the total amount they wanted to pay.

This subtle change to a user interface sends a not-so-subtle message to customers: that tipping is expected and that most people are probably doing it. The button for not tipping is either a large-lettered ‘No Tip’ or a more subtle ‘Fortsätt’ or ‘Continue’ (it turns out you can continue without selecting a tip amount, but it’s not immediately clear to the user).

I’ll confess, when I was first presented with this I was mildly irked: I usually tip if I’ve had table service, but waiting staff are treated as professionals and paid properly, guaranteed by deals with unions; menu prices are correspondingly high. The tip was a genuine token of appreciation.

But when I tweeted something to this effect (a tweet that went strangely viral), the responses I got made me think. Many people pointed out that the restaurant trade in Sweden is under enormous pressure, with rising costs, the after-effects of Covid and difficulties recruiting. And as Sweden has become more cosmopolitain, adding ten percent to the bill comes naturally to many.

Boulebar, a restaurant and bar chain with branches around Sweden and Denmark, had a longstanding policy of not accepting tips at all, reasoning that they were outdated and put diners in an uncomfortable position. But in 2021 CEO Henrik Kruse decided to change tack:

“It was a purely financial decision. We were under pressure due to Covid, and we had to keep wages down, so bringing back tips was the solution,” he said, adding that he has a collective agreement and staff also get a union bargained salary, before tips.

Yet for Kruse the new machines, with their pre-set tipping percentages, take things too far:

“We don’t use it, because it makes it even clearer that you’re asking for money. The guest should feel free not to tip. It’s more important for us that the guest feels free to tell people they’re satisfied.”

But for those restaurants that have adopted the new interfaces, the effect has been dramatic. Card processing company Kassacentralen, which was one of the first to launch this feature in Sweden, told Svenska Dagbladet this week that the feature had led to tips for the average establishment doubling, with some places seeing them rise six-fold.

Even unions are relaxed about tipping these days, perhaps understanding that they’re a significant extra income for their members. Union representatives have often in the past spoken out against tipping, arguing that the practice is demeaning to staff and that tips were spread unevenly, with staff in cafés or fast food joints getting nothing at all. But when I called the Swedish Hotel and Restaurant Union (HRF), a spokesman said that the union had no view on the practice, and it was a matter for staff, business owners and customers to decide.

So is tipping now expected in Sweden? The old advice probably still stands; waiters are still not as reliant on tips as staff in many other countries, so a lavish tip is not necessary. But as Swedes start to tip more generously, you might stick out if you leave nothing at all.

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