300ml double cream

300ml milk

1 vanilla pod/few drops vanilla essence

6 egg yolks

175g caster sugar

100g pontefract liquorice cakes

1. Mix cream and milk in a pan. Split the vanilla pod lengthyways and scrape the seeds into the creamy milk; add the pod or the vanilla extract, then bring to the boil.

2. Meanwhile in a bowl beat the egg yolks and sugar together until pale and light (this can be done in a food mixer). Pour in the creamy milk, stirring all the time until well blended. Stir from time to time until the ice cream mixture has cooled. Remove the vanilla pod. 

3. Place the pontefract cakes in a pan with 150ml of water and heat so the cakes melt, stirring occasionally, until smooth. Leave to cool a little.

4. Once the ice cream is cooled, chirn the mix in an ice cream machine. (2 batches). Pour half the liquorice mix into the vanilla ice cream at the last turn or two. The ice cream will take 20-30 mins and will have thickened and increased in volume. Don't leave the mix turning until complete frozen and set as this will be over-churned and give a slightly grainly texture. When it is thick and only just starting to freeze, transfer to the freezer to give you a lovely silky smooth texture. Then repeat with the remaining liquorice mix. If you don't have an ice cream machine, turn the mix into a freezer tray or bowl and freeze, stirring regularly until set.