Liquorice ice cream with blackberries (George Calombaris)
Liquorice ice cream with blackberries is a striking dessert by George Calombaris, blending soft liquorice, cream, milk, egg yolks and caster sugar into a silky frozen custard. The Thermomix heats the custard base precisely, whips it airy and chills it quickly for an ideal texture. Fresh blackberries add a tart, juicy contrast to the sweet aniseed flavour.
About this recipe
Liquorice ice cream with blackberries Thermomix TM7 is a show-stopping dessert inspired by George Calombaris, where soft liquorice melts into a classic custard of cream, milk, egg yolks and caster sugar. If you have been searching for liquorice recipes or an unusual homemade ice cream recipe for your all-in-one kitchen machine, this one delivers something truly memorable. The aniseed sweetness of the liquorice deepens as it infuses into the warm custard base, while the TM7 keeps the temperature gentle enough to avoid scrambling the egg yolks. Once churned and frozen, the ice cream becomes silky and pale, a perfect canvas for the sharp burst of fresh blackberries spooned over the top. It is an ideal dinner party dessert in late summer when blackberries are at their juiciest, and it never fails to start a conversation at the table.
Preparation tips
- Chop the soft liquorice into small pieces before adding it to the mixing bowl so it melts evenly into the milk and cream without leaving tough, chewy strands in the finished custard.
- Let the churned ice cream rest in the freezer for a few hours before scooping; the liquorice flavour intensifies and the texture becomes beautifully scoopable rather than soft-serve.
- If blackberries are out of season, use frozen ones briefly warmed with a spoonful of caster sugar to release their juices, creating a quick coulis with the same tart contrast.
Recipe variations
- Lactose-free version: replace the low fat milk and pouring cream with lactose-free alternatives and use only egg yolks and caster sugar as in the original; the custard structure stays intact and the liquorice flavour remains the star.
- Festive winter variation: swap the blackberries for a warm compote of blackcurrants and a splash of crème de cassis, served over the ice cream for an elegant Christmas dinner finale.
Why this recipe works
Indulge in the sophisticated pairing of George Calombaris’s liquorice ice cream with tart blackberries. Achieving the perfectly smooth consistency and intense flavour balance of this dessert usually demands professional skill, but the Thermomix TM7 makes it effortless. With precise temperature control and automated churning, the TM7 guarantees a flawless texture free from ice crystals every time. Whether you are a perfectionist in the kitchen or simply crave restaurant-quality results, this appliance ensures your ice cream is exquisitely creamy. Elevate your dessert game with a recipe that delivers impeccable taste and texture.
Thermomix TM7 Benefits
- Weighing precision - The Thermomix weighs the caster sugar and cream directly in the bowl, so the custard ratios are always exact. [Weighing]
- Chopping the liquorice - The TM7 chops the soft liquorice finely so it dissolves completely into the warm milk. [Chopping]
- Gentle heating - The Thermomix heats the egg yolk custard slowly, preventing curdling and giving a silky base. [Heating]
- Whipping the cream - The TM7 whips the pouring cream to soft peaks, adding air for a lighter ice cream scoop. [Whipping]
- Even mixing - The Thermomix mixes the blackberries into a smooth coulis without crushing all the seeds. [Mixing]
Ingredients
- soft liquorice
- low fat milk
- egg yolks
- caster sugar
- pouring (whipping) cream
- fresh blackberries