INGREDIENTS

4 oz of liquorice coins

Half pint milk

Half pint of cream

eggs (6 egg yolks)

5 oz of sugar

Quater pint of water

METHOD

1. Bring the milk and cream to boil in a bowl
2. put sugar and egg yolks in a seperate bowl and whisk together
3. pour milk and cream into the sugar and egg yolk mixture
4. whisk mixture till the sugar completely dissolves (without reboiling)
5. leave to cool
6. Melt the liquorice coins in the water over low heat
7. freeze ice-cream mixture in 5 above for about 2 hrs
8. swirl the ice-cream mixture above with liquorice
9. leave in freezer till solidly frozen

Now you can enjoy your liquorice and it can be served with roasted pear and gingerbread

Other Suggested Liquorice methods

Ingredients

150 g licorice toffees (about 6 oz)

1 cup milk

300 ml carton whipping cream

2 tbsp sugar

4 egg yolks

Directions

Combine toffees, milk and cream in medium saucepan, stir over heat

without boiling, until toffees have dissolved, bring to boil, remove

from heat. Beat sugar and egg yolks in a small bowl with electric

mixer until thick and creamy. Beat hot milk mixture gradually into

egg yolk mixture, cool.

Use ice cream maker or Pour mixture into deep cake pan, cover, freeze

until firm. Remove ice cream from pan, beat in large bowl with

electric mixer until smooth, return mixture to pan, cover, freeze

until firm.