Place the milk and licorice powder into a sauce pan and whisk to combine

Bring up to blood temperature over a medium temperature

Place the fructose and egg yolks into a mixing bowl and whisk until at the ribbon stage

Temper the milk into the eggs and then return to the stove

Stir with a wooden spoon for 5 minutes

Remove from the heat and add the cream

Stir to combine and then strain into a lipped jug

Set aside to cool then cover and refrigerate overnight

Churn as per your ice cream machine manufacturer's' instructions

Place into a container and freeze for at least 4 hours before serving