Recipe: Licorice Ice Cream for Lyn

LICORICE ICE CREAM

150 g licorice toffees (about 6-oz)
1 cup milk
300 ml carton whipping cream
2 tbsp sugar
4 egg yolks

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.

Servings: 6
Source: Australian Women's Weekly, Delicious Desserts