Title: Licorice ice cream
 Categories: Ice cream, Desserts
      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.