• 6 large egg yolks
• 1-1/2 cups milk
• 1-1/4 cups heavy cream
• 1/2 cup sugar
• 10 one inch soft black licorice candies
• 1 Tbs. Pernod liqueur
• 1 tsp. vanilla extract

Lightly whisk egg yolks in a large bowl. Combine remaining ingredients, except vanilla, in a heavy saucepan over medium high heat. Stir frequently until mixture just comes to a boil. In a steady stream, slowly whisk mixture into beaten egg yolks. Return mixture to pan over medium low heat and cook, stirring constantly, until it registers 170°F on a candy thermometer (do not boil). Remove from heat. Stir in vanilla and strain mixture through a fine sieve into a bowl. Discard licorice pieces. Cover and chill in refrigerator. Freeze in an ice cream maker 20-30 minutes until frozen.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 351, fat 21.7g, 55% calories from fat, cholesterol 297mg, protein 5.4g, carbohydrates 34.2g, fiber 0.0g, sugar 16.8g, sodium 90mg, diet points 9.3.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 4.2, Sugar: 1.9, Very lean meat protein: 0.4

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