Place the liquorice and water in a saucepan over low heat, stirring occasionally for about 15 minutes, until the liquorice has melted. Remove from the heat and allow to cool.
Pour the milk and cream into another saucepan and heat on low until it starts to steam. Do not bring to the boil! Remove from heat and allow to cool while you do the next step.
Place the eggs in a heatproof bowl (I just used my KitchenAid with the whisk attachment) and whisk. Add the sugar, vanilla and salt and whisk until pale and fluffy.
While whisking, add the milk and cream mixture a little at a time (I added about 1/3 of a ladle at a time). Wait until this amount is combined before adding any more. The aim is not to let the eggs scramble.
Once all the milk and cream mixture is added, whisk for about 1 minute to combine well.
Pour the egg and milk mixture into a saucepan and place over low heat. Add the liquorice and stir well. Add the black food dye.
Warm, stirring the mixture until it thickens a little so that it coats the back of a spoon. Then remove from the heat and allow to cool.
Pour into your ice cream maker and prepare according to manufacturer instructions. If you do not have an ice cream maker, pour the mixture into a freezer container and place in the freezer. Remove after an hour and then every 30 minutes thereafter (approximately) to mix well to remove lumps. Continue to do this until the right consistency is reached.
Avoid using salmiac liquorice in this recipe. It is normally so salty that it will overpower the recipe.If your egg and milk mixture is lumpy, you can strain it through a strainer to remove the lumps. Alternatively, wait for the mixture to cool and then whizz it in the blender or with a hand blender to remove or minimise the lumps.