Licorice Chunk Ice Cream

Directions

1. 1
   In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissolves.
2. 2
   Do not boil.
3. 3
   In a small bowl, whisk the egg yolks lightly.
4. 4
   While whisking, pour 1 cup of the hot cream mixture into the bowl, then pour the egg mixture back into the saucepan and place over medium-low heat.
5. 5
   Stir constantly with a wooden spoon (don't let the mixture boil; it could curdle) for about 8 minutes, or until it begins to thicken and coats the spoon.
6. 6
   To test for doneness, dip a metal spoon into the mixture and run your finger across the back.
7. 7
   The custard is done when your finger leaves a clear, clean trail.
8. 8
   A candy thermometer should read 175-180 degrees F.
9. 9
   Remove the pan from the heat and stir in the vanilla.
10. 10
    With a mortar and pestle, roughly crush the aniseed, or place the seeds in a plastic bag and bruise them with a hammer.
11. 11
    Stir the crushed seeds into the hot ice cream base.
12. 12
    Cover and chill in the refrigerator for at least 1 hour (the longer it is refrigerated, the stronger the flavor will be).
13. 13
    Strain the mixture and add the chopped licorice pieces.
14. 14
    Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.