Licorice Ice Cream Recipe

150 g. About 6 oz. Licorice toffees
1 cup milk
300 ml whipping cream About 11 oz.
2 Tbls. sugar
4 egg yolks

Combine toffees, milk and cream in medium saucepan. Stir over medium heat without boiling, until toffees have dissolved. Bring just to the boil and remove from the 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.
Freeze in ice cream maker according to manufacturers instructions--
Or pour into deep cake pan, cover, freeze until firm. Remove ice cream from pan and beat in large bowl with electric mixer until smooth. Return mixture to pan, cover and freeze until firm.