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Orange and Liquorice Ice Cream

Orange and Liquorice Ice Cream

Orange ice cream with salty liquorice swirls.


I base this on my no-cook base and replace some of the milk with freshly squeezed orange juice. I usually never use food coloring but this time I added yellow and red food coloring.

IngredientWeight (g)Amount (%)
Milk (3%)250.024.16
Cream (40%)350.033.83
Orange Juice200.019.33
Skim milk powder50.04.83
Guar gum0.60.06

Liquorice swirl

200g Sucrose (Sugar)
90g Butter
120g Cream
6g Salt
Liquorice powder

Black food coloring
Melt the sugar. When golden add the butter and stir with a wooden spoon until melted. Add the cream a little at a time. Add the salt and food coloring to make it really black. Add the liquorice powder to taste (about 2 teaspoons) . You can also add some liquorice extract if you want. Store in fridge.


Mix all dry ingredients in a bowl and mix well.
Add milk and juice in a blender and add the dry ingredients on low speed.
Run on high for 30 seconds to mix everything.
Add the cream and run on low just to incorporate.
Add food coloring until you get the desired color (optional).
Run in ice cream machine.
After churning, layer ice cream and the liquorice in a container and freeze.
(You will not use all the liquorice.)


Butter fat14.3 %
Total fat14.3 %
MSNF8.6 %
TSNF28.9 %
Total solids43.2 %
PAC total279.6
Freezing point-3.4 C, 25.8 F
Weight1034.6 g
Final weight1034.6 g
Evaporation0.0 g
Evaporation %0.0 %
Butter fat14.3 %
Other fat0.0 %
Total fat14.3 %
Sugar18.7 %
MSNF8.6 %
Other solids1.5 %
TSNF28.9 %
Total solids43.2 %
Water56.8 %
Stabilizers0.06 %
Stabilizers/Water0.10 %
Egg yolks0.0 %
Egg yolk lecithin0.0 %
PAC se279.6
PAC salt0.0
PAC alcohol0.0
PAC total279.6
PAC normalized491.9
FP SE-3.1 C, 26.5 F
FP MSNF-0.4 C, 31.4 F
FP Salt0.0 C, 32.0 F
FP Alcohol0.0 C, 32.0 F
Freezing point-3.4 C, 25.8 F
Frozen water @-14.0 C, 6.8 F70.4 %
Temp at 65%-11.7 C, 11.0 F
Temp at 70%-13.8 C, 7.1 F
Temp at 75%-16.7 C, 2.0 F

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