60gsoft licoriceChopped finely and reserved for mix ins.
Add milk and licorice to the TM Bowl. Combine 5 sec/Speed 9
400 g full cream milk, 200 g soft licorice
Add egg yolks, sugar, cream, salt, and black colouring. Beat 15 sec/Speed 9.
6 egg yolks, 150 g sugar, 600 g cream, 1 pinch salt, ½ teaspoon black food colouring
Add Butterfly to the bowl.
Cook 10min/80 degrees/Speed 4.
Pour the custard into a container. Allow it to cool with the lid off so any steam (moisture escapes).
Refrigerate the custard overnight.
Add the custard to an ice-cream maker and churn as per the manufacturers directions.
Add the reserved licorice halfway through the churning process
60 g soft licorice
Pour into a container and place in the freezer.
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.