1 dl Dansukker Superfine Sugar
3 egg yolks
1 tsp Dansukker Vanilla Sugar
50 ml milk
200 ml double cream
50 ml Dansukker Glucose Syrup
50 ml Dansukker Muscovado Syrup
400 ml Greek yoghurt
1-2 tsp liquorice powder

Whisk the sugar, egg yolks and vanilla sugar until light and fluffy.

Bring the milk, cream, glucose syrup and muscovado syrup to the boil.

Slowly pour the egg mixture into the milk and cream mixture and continue to stir over a low heat until it thickens slightly or reaches a temperature of 85 °C. NB: Do not let it boil.

Cool and place in refrigerator for at least two hours or overnight.

Stir in the yoghurt and liquorice powder and pour the mixture into the ice cream maker. Freeze until the mixture is thick and creamy.

Divide into ice lolly shapes and insert the sticks. Place in freezer for at least three hours before topping with decorations or melted chocolate.