• 6 largeegg yolk\cooked
• 1-1/2 cups milk
• 1-1/4 cups heavy cream
• 1/2 cup sugar
• 10 one inch soft black licorice candy
• 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.