Salmiakki Ice Cream ‒ Salmiakkijäde

Salmiakki basically means ammonium chloride. In Scandinavian countries (and weirdly, Netherlands) it is combined with sugar and liquorice to make tasty confectioneries. Different varieties are sold in every small food store. And because of the classical shape of the sweets, rhombus or diamond shape is known with the name salmiakki in Finland. Most Finns eat these salt-and-sweet goodnesses just as they eat fruit candies whereas foreigners either seem to fall straight in love with them or think they are the most disgusting thing they've ever tasted.

Salmiakki is also one of the most popular ice cream flavours so of course I had to see if I can make it myself. I first thought I'd use raw salmiakki but after asking from two pharmacies and a pharmacist friend of mine I gave up. One day I'll try to make salmiakki all the way myself from ammonia and muriatic acid but before I own a home chemist kit for children I thought it safer just to buy sweets. This time I used soy cream cause I wanted to make it especially creamy. And creamy it certainly was!

- 1 small box of salmiakki sweets (for example Haganol apteekin salmiakki)
- 1 small box of the strongest non-black salmiakki sweets you can find (for example Lakrisal)
- 4 dl soy cream
- 2 dl soy milk
- 2 tablespoons potato flour

Melt the white salmiakki sweets in the milk. Add the cream and heat it on a stove. Whip the potato flour in carefully so you won't get clumps. Let the mixture cool down and put it in the freezer. Whip down the ice crystals it forms every two hours. When the ice cream starts to solidify add the intact candies. The ice cream should be ready in about six hours.

You can also make a simple salmiakki or liquorice sauce for the ice cream by just dissolving candies into small amount of water.

Nutritional values / 662 g :
energy 958 kcal
fat 73 g
protein 16 g
carbohydrates 59 g
fiber 3 g