Licorice Ice Cream Recipe

• 6 egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups milk
• 1 1/4 cups heavy cream
• 10 (1-inch-long) soft black licorice candies
• 2 tablespoons Pernod liqueur
• 1 tablespoon vanilla extract

1. Whisk the egg yolks with the sugar in a large bowl.
2. In a nonaluminum saucepan, combine the milk, heavy cream, and licorice and bring to a boil over medium-high heat, stirring frequently so the licorice melts.
3. (If the licorice resists melting, puree it with some hot milk.)
4. Beat a little of the hot milk mixture into the eggs and then, in a steady stream, slowly whisk in the rest of the hot milk.
5. Return the mixture to a pan over medium-low heat and cook, stirring constantly, until it thickens visibly and registers 165 degrees F on a candy thermometer.
6. Do not boil.
7. Remove from the heat and stir in the Pernod liqueur and vanilla extract.
8. Strain through a fine sieve into a bowl, discarding any solids.
9. Cool, then chill in the refrigerator.
10. Freeze as directed in an ice cream maker.

egg yolks, sugar, milk, heavy cream, black licorice, pernod liqueur, vanilla

Taken from www.chowhound.com/recipes/licorice-ice-cream-10430 (may not work)