1 cup full cream milk
1 cup cream
6 egg yolks
100g caster sugar
50g salted liquorice
Bring the milk and cream to the boil over a medium heat, stirring occasionally.
Whisk the egg yolks and sugar together until it is pale.
Slowly pour a third of the warm mixture over the eggs, whisking continuously so that the eggs don’t scramble.
Pour the custard back into the pot and heat it over a medium heat, stirring continuously until the custard thickens and coats the back of a spoon (eight to 10 minutes).
Add the liquorice and sambuca, stir to combine, then process the liquid in a blender until it is smooth.
Pour the mixture into a large jug and refrigerate it for at least four hours or overnight.
Churn the mixture in an ice-cream maker according to the manufacturer’s instructions until it just starts to thicken
Pour it into eight ice-cream moulds. Leave a little gap at the top as the liquid expands when it freezes.
Pop in the sticks and freeze the moulds overnight or until they have set.
To remove the moulds dip them briefly into hot water and then serve the popsicles.