If using black licorice candies, chop them into small pieces. In a saucepan, combine the chopped licorice with 1/2 cup of milk. Heat over low heat until the licorice melts into a syrup, stirring occasionally. If using licorice extract, set it aside for later use.

In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it’s hot but not boiling.

In a separate bowl, whisk together the egg yolks and sugar until pale and smooth.

Slowly pour about 1/2 cup of the hot milk-cream mixture into the egg yolks, whisking constantly to temper the eggs.

Gradually pour the egg mixture back into the saucepan with the remaining milk and cream. Stir constantly over medium-low heat until the mixture reaches 170°F (77°C) and thickens.

Remove the saucepan from the heat. Stir in the melted licorice syrup or licorice extract. Add vanilla extract and a pinch of salt for added flavor depth.

Strain the custard through a fine-mesh sieve into a clean bowl. Let it cool for a few minutes, then cover it with plastic wrap and refrigerate for at least 4 hours, or overnight.

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).

Transfer the churned ice cream into an airtight container and smooth the surface. Cover with wax paper or plastic wrap to prevent ice crystals from forming. Freeze for at least 4 hours until firm.

Let the ice cream sit out for a few minutes before scooping. Serve and enjoy the bold, creamy black licorice flavor!