6 egg yolks
150g caster sugar
200g plain liquorice sweets, chopped (I used black soft eating liquorice)
Pour the cream and milk into a saucepan. Add the liquorice sweets and cook over a medium heat, stirring frequently. The liquorice will mostly melt over around 10-15 minutes and will thicken, leaving small pieces of liquorice behind. Either leave them in or strain out if you want the ice cream to be without bits. Remove from the heat and allow to cool for several minutes.
Whisk the egg yolks with the sugar until light and fluffy. Add the egg and sugar mixture to the warm (not hot) milk. Heat the custard over a moderate heat, stirring continuously. Bring it slowly towards the boil, but do not allow to actually boil. Once the custard is thick enough to thinly coat the back of a wooden spoon, remove it from the heat. Pour it into a cold bowl and leave it to cool. The cooling process can be sped up by placing the bowl into a basin of cold water or ice.
Once the custard is cool, refrigerate it for half an hour or so before pouring into an ice cream machine and churning until almost frozen. Spoon the churned ice cream into a freezer safe container, and place the ice cream into the freezer to continue to freeze for a couple of hours.
See more images from this shoot on iStock by Getty Images.