Liquorice ice cream

Ingredients for 12 servings:

• 100 g sweets (black licorice pieces, ready-made, e.g. licorice mix)
• 500 g cream
• 2 egg yolks, fresh
• 1 egg(s), fresh
• 80 g sugar
• possibly whipped cream and licorice pieces for garnishing

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Pour 250g of cream over the licorice pieces. Cover and refrigerate for 12 hours. Strain the licorice pieces through a sieve and collect the cream. Discard the licorice pieces. Whisk the egg yolks and egg with the sugar. Whisk the remaining cream until creamy. Pre-chill a freezer container in the freezer. Place the bowl with the egg cream in a water bath and beat with a hand mixer until thick and foamy. Gradually stir in the liquid licorice cream. Place the bowl in a pan of ice water and continue stirring until the mixture has cooled. Carefully fold the whipped cream into the licorice mixture. Pour the mixture into the pre-chilled container and freeze for at least 12 hours.