- 500 ml cream
- 500 ml full-cream milk
- 200 g caster sugar
- 120 g liquorice, chopped
- 10 free-range egg yolks
Place the cream, milk, 100 g caster sugar and the liquorice in a saucepan and bring to a quick simmer over a medium heat until the liquorice starts to melt and combine. Set aside to cool slightly.
Using an electric beater, beat the remaining caster sugar with the egg yolks for 10 minutes, or until fluffy and almost white in colour. Add the milk mixture to the egg yolk mixture and whisk. Transfer to a clean saucepan and place over a medium to low heat. Heat gently, stirring continually, so the mixture doesn’t catch at the bottom of the saucepan.
When the mixture begins to thicken, after about 5 minutes, and coats the back of a wooden spoon, remove it from the heat. Pour into a glass bowl, then chill overnight.
Remove from the fridge and churn in an ice-cream maker according to manufacturer’s instructions. Freeze until ready to serve.
Cook’s note: Add chopped dark chocolate and pistachio nuts after the ice cream has churned before freezing.