Title: Licorice Ice Cream
Categories: Icecream Dessert
Yield: 6 Servings

150	g	Licorice toffees (about 6 oz)
1	c	Milk
300	ml	Carton whipping cream
2	tb	Sugar
4		Egg yolks

Servings: 6

Combine toffees, milk and cream in medium saucepan, stir over heat without boiling, until toffees have dissolved, bring to boil, remove from 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.

Use ice cream maker or Pour mixture into deep cake pan, cover, freeze until firm. Remove ice cream from pan, beat in large bowl with electric mixer until smooth, return mixture to pan, cover, freeze until firm.

Source: Australian Women's Weekly, Delicious Desserts Posted by Linda Davis

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