Ingredients

6 large egg yolks
1-1/2 cups milk
1-1/4 cups heavy cream
1/2 cup sugar
10 one inch soft black licorice candies
1 Tbs. Pernod liqueur
1 tsp. vanilla extract


Preparation Method
Lightly whisk egg yolks in a large bowl. Combine remaining ingredients, except vanilla, in a heavy
saucepan over medium high heat. Stir frequently until mixture just comes to a boil. In a steady
stream, slowly whisk mixture into beaten egg yolks. Return mixture to pan over medium low heat
and cook, stirring constantly, until it registers 170° F on a candy thermometer (do not boil).
Remove from heat. Stir in vanilla and strain mixture through a fine sieve into a bowl. Discard
licorice pieces. Cover and chill in refrigerator. Freeze in an ice cream maker 20-30 minutes until
frozen.
Thanks
Mac