Place licorice twists in freezer for 2 hours before making ice cream. In a medium saucepan, combine sugar, cornstarch, and salt; stir in milk and 1 c. half-and-half. Stirring constantly, cook mixture over low heat about 5
minutes or until slightly thickened; remove from heat. In a small bowl the beat egg yolks. Gradually stir about 1 cup milk mixture into beaten egg yolks. Stir egg yolk mixture into remaining milk mixture. Stirring constantly, cook over low heat for 8 to 10 minutes until thickened and mixture coats a metal spoon.
Remove from heat; cool to room temperature. Add remaining
half-and-half, whipping cream, and anise extract. Place frozen licorice candy in a heavy plastic bag. Using a meat mallet or hammer, crush licorice into small pieces. Do not add crushed licorice pieces to cream mixture until ready to freeze ice cream. Licorice pieces will dissolve if left standing for a long period in unfrozen cream mixture and chip effect will be lost. Add crushed licorice to cream mixture. Pour into ice cream canister. Immediately freeze in ice cream maker according to
machine instructions. Store ice cream in home freezer for 1 to 3 hours until mixture is completely firm. Serve. Or try another recipe at: http://www.recipesource.com/text./desserts/ice-cream/recipe76.txt