1 1/2 cups Cream
1 1/2 cups Full fat milk
1/2 teaspoon Salt
90 grams Black liquorice, finely chopped
2 Vanilla beans, split
8 Egg yolks, at room temperature
1/2 cup Sugar
1 kilogram Food grade dry ice
1. Chop the liquorice finely. Combine the cream, milk and salt in a saucepan. Add the liquorice. Split the vanilla pods in half and scrape out all the seeds. Add the seeds and pods to the milk and cream mixture. Bring the mixture to a slow boil over medium heat. Stir for about 5 minutes until the liquorice has melted. Remove from heat, and allow the mixture to cool and infuse. Stir occasionally. After about 20 minutes, strain the mixture through a fine sieve to remove unmelted liquorice and vanilla pods.
2. In a mixing bowl, whisk the egg yolks and sugar until pale and well blended. Bring the strained cream and milk mixture back to a simmer over medium heat. While whisking constantly, slowly pour the cream and milk mixture into the yolk mixture until blended. Keep whisking to prevent the eggs from scrambling. When all of the mixture is incorporated, pour it all back into the saucepan.
3. Cook over medium to low heat, stirring constantly with a wooden spoon or spatula. The custard is ready when it is thick enough to coat the back of a spoon and hold a clear line when you draw your finger across it.
4. Chill the mixture in the fridge for about one to two hours in a metal bowl.
5. When the custard is well chilled, put on safety goggles and protective gloves. Spoon a few ladles of dry ice into a plastic bag. Break up all large chucks. Slowly add about 1 large spoonful of dry ice to the chilled custard and whisk or stir slowly. It will start to smoke. Keep whisking slowly until the the smoke disappears. Add another spoonful of dry ice and repeat the process. The mixture will start to freeze and more difficult to stir. Keep adding dry ice until the mixture is firm but not rock hard. Closely inspect the mixture for lumps as these would be undissolved dry ice. Stir until these have disappeared. Make sure there is no lumps or smoke before serving and eating. If you do not want to serve immediately, line a bread tin or other metal container with plastic wrap. Pour the ice cream into the container and fold the plastic to cover the top surface as well. Put in the freezer until ready to serve.