ST ALi Liquorice ice cream #shorts

Ingredients - 200g ST ALi licorice, cut into 1cm pieces - 400g full cream milk - ½ teaspoon black food colouring *optional - 600g cream - 6 egg yolks - 150g sugar - 1 pinch salt - 60g soft licorice, chopped finely and reserved for mix-ins Method 1. Take the 200g of licorice and the milk and blend until smooth. Then add the black food colouring and blend until the colour is even. 2. In a medium saucepan, heat the black milk and cream until it comes to a light simmer. 3. At the same time in a separate bowl, whisk together the egg yolks, sugar, and salt until light and fluffy. 4. Slowly pour half the milk mixture into the yolk mixture while whisking constantly. Then pour the egg and milk mixture back into the pot with the remaining milk. 5. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon or reaches 76c. 6. Chill the mixture in the fridge for at least 2 hours or until completely cold. 7. Churn the mixture in an ice cream maker according to the manufacturer's instructions. 8. In the last few minutes of churning, add the reserved chopped licorice. 9. Transfer the ice cream to a container and freeze until firm, at least 4 hours or overnight.