You will need to begin this recipe one day ahead.
To make the licorice ice cream, gently heat the milk, cream and licorice in a large saucepan until boiling. Add to a blender and purée until smooth. Place the egg yolks and sugar in a bowl and whisk until thick and pale. Pour the licorice mixture and Sambuca into the yolk mixture and whisk to combine. Strain the mixture into a large saucepan and place over low heat. Stir constantly until the mixture thickly coats the back of a spoon. Strain into a clean bowl and refrigerate until chilled. Freeze in an ice-cream machine according to the manufacturer’s instructions, then transfer to a container and freeze until required.
To make the licorice powder, line a baking tray with baking paper, put the licorice sticks on the tray and bake overnight in the oven at 65°C (145°F). Alternatively dry out in a dehydrator for 4–6 hours. Depending on the type of licorice used, dehydrating times may vary. Put the dried licorice in a spice grinder and grind to a powder consistency. Set aside until ready to serve.
To make the pear cake,
To assemble, place pieces of cake slightly off-centre in bowls and lean two slivers of the remaining pear against the cake. Place one scoop of licorice ice cream next to the cake and sprinkle the entire dish with licorice powder. To finish, garnish with sweet cicely or licorice herb.
© 2014 All rights reserved. Published by Murdoch Books.