Place cream, milk, salt and 200g licorice in TM bowl. Blend 10sec/Speed 9. (60g of licorice is reserved for "mix-ins")
Heat the milk mixture. 10 min/80 degrees/Speed 4 (MC OUT) Internal steam basket on top to prevent splatters.
Remove bowl and replace with a second bowl. (or reserve milk base in another container and wash TM bowl).
Add sugar to a clean, dry TM bowl. Mill 10 sec/Speed 9. Add butterfly whisk.
Add egg yolks to the sugar. Beat 3 min/Speed 3.
Scrape down bowl. Beat 30 sec/Speed 3.
Tempering the eggs - VERY SLOWLY
Remove the butterfly. Select 4 min/40 degrees/Speed 2.5. Start the machine.
INCREDIBLY SLOWLY, pour a tiny stream of the hot milk mixture into the egg mixture whilst the TM is running. This is called tempering the eggs.
Continue to add the milk mixture slowly to the eggs. Take the full four minutes to slowly incorporate the licorice milk into the egg.
Make sure any licorice solids at the bottom of the TM bowl are added to the custard.
Add black colouring, gently cook the custard. 5min/80 degrees/Speed 2.5.
Pour the custard into a container. Allow it to cool with the lid off so any steam (moisture escapes).
Refrigerate the custard overnight.
Churn as per the ice cream manufactures instructions.
NOTE 1:The recipe makes about 1.3 litres of ice-cream. This is more than the capacity of most ice-cream makers. I churned my ice cream in two batches. NOTE 2: The nutritional information is calculated with one serve being approximately 110g.NOTE 3: Use soft licorice such as Darrell Lea brand, this is available from Woolworths supermarket.Please see additional notes above if you are using your Thermomix for the final churn.