About this Dish
Finland's obsession — ammonium chloride salt liquorice, intensely salty and acquired in flavour. Available in every form from soft candy to hard tablets, ice cream, vodka and chocolate. The Finnish relationship with salmiakki is one of the world's most distinctive food cultures — Finns consume more salmiakki per capita than any other country. Offering salmiakki to a foreign visitor and watching their reaction is a beloved Finnish pastime.
IngredientsServes 4
🍬Salmiakki candy (such as Fazer brand hard tablets), 150g
🥛Heavy cream, 300ml
🥛Whole milk, 200ml
🥚Egg yolks, 4 large
🍚Caster sugar, 80g
🧂Ammonium chloride powder (salmiak salt), 1 teaspoon
🍫Dark liquorice pieces or liquorice root powder, 1 tablespoon
🫙Sea salt flakes, a pinch for serving
Method
1
Crush the salmiakki tablets using a rolling pin inside a zip-lock bag until you have a coarse powder — this takes some elbow grease as they are very hard. Combine the crushed salmiakki with the milk in a small saucepan over low heat, stirring constantly until the candy has completely dissolved, about 10 minutes.2
In a mixing bowl, whisk together the egg yolks and caster sugar until pale and slightly thickened, about 2–3 minutes. This creates the custard base that will give your ice cream its rich, creamy texture.3
Pour the warm salmiakki milk mixture slowly into the egg yolk mixture, whisking constantly to temper the eggs and prevent scrambling. Return everything to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon, about 8–10 minutes.4
Remove from heat and stir in the heavy cream, ammonium chloride powder, and liquorice powder. Taste the mixture — it should be intensely salty, slightly sweet, and deeply savoury. If you want a more authentic Finnish punch, add a little extra salmiak powder.5
Allow the custard to cool completely, then refrigerate for at least 2 hours or overnight — a thoroughly chilled base will churn much better. Pour the cold mixture into your ice cream maker and churn according to the manufacturer's instructions, usually 20–25 minutes, until thick and creamy.6
Transfer the churned ice cream into a freezer-safe container, smoothing the top, and freeze for at least 3 hours until firm. If you don't have an ice cream maker, pour into a container and stir vigorously every 30 minutes for 3 hours to break up ice crystals.7
Scoop into bowls and finish with a pinch of sea salt flakes and a few extra crushed salmiakki pieces on top. Serve to unsuspecting foreign guests and observe their reaction — a beloved Finnish tradition.User Reviews
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