Licorice Chunk Ice Cream

• 1 12 cups whipping cream
• 1 12 cups milk
• 23 cup sugar
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons anise seed
• 12 cup black licorice, whips,chopped

1. In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves.
2. Do not boil.
3. In a small bowl, whisk the egg yolks lightly.
4. While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat.
5. Stir constantly with a wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon.
6. To test for doneness, dip a metal spoon into the mixture and run your finger across the back.
7. The custard is done when your finger leaves a clear, clean trail.
8. A candy thermometer should read 175-180 degrees F.
9. Remove the pan from the heat and stir in the vanilla.
10. With a mortar and pestle, roughly crush the aniseed, or place the seeds in a plastic bag and bruise them with a hammer.
11. Stir the crushed seeds into the hot ice cream base.
12. Cover and chill in the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be).
13. Strain the mixture and add the chopped licorice pieces.
14. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.

whipping cream, milk, sugar, egg yolks, vanilla, anise seed, black licorice

Taken from www.food.com/recipe/licorice-chunk-ice-cream-82355 (may not work)