Ice Cream with Licorice Syrup

Ingredients

• 250 ml milk
• 250 ml Whipping Cream
• 1 Vanilla bean
• 2 egg yolks
• 1 egg
• 4 licorice syrups

Instructions

1. 1.

   Pour the milk and cream into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and stir both the seeds and pod into the milk-cream mixture; bring to a boil.

2. 2.

   Whisk the egg yolks, whole egg, and licorice syrup together in a bowl until pale and creamy. Gradually pour the boiling milk into the egg mixture while whisking continuously. Return everything to the saucepan, remove the vanilla pod, and cook over low heat with a wooden spoon until the custard thickens slightly (do not let it boil).

3. 3.

   Strain the custard through a sieve and cool it in an ice bath while stirring.

4. 4.

   Divide the cooled custard into four small ice‑cream molds. Freeze for about 1 hour, then insert a stick of sweet wood candy into each mold and continue freezing until completely solid, at least 3 hours.

5. 5.

   Remove from the molds and serve immediately.