Liquorice Ice Cream

(approx. 1 litre of ice-cream)
4 egg yolks
125g cane sugar
½ l whipping cream
3 tsp. Raw Liquorice Powder
1 tsp. grated lemon rind (organic)
Optional - 2 dessert spoons Salty Liquorice Syrup or Sweet Liquorice Syrup

Whip the egg yolks and sugar until you have a light mixture. Then fold in the liquorice powder and grated lemon rind. Whip the cream until it is thick and fold into the egg yolk mixture.
Pour the ice-cream mixture into a tub suitable for freezing or use an ice-cream machine. If you make the ice-cream in your freezer, it will need to be stirred 3-4 times during the first hour. You can add liquorice syrup when doing the final stir – for a nice striped effect and an even better taste! Expect freezing to take approx. 4 hours, depending on the freezer.