(Serves: app. 1 liter Ice Cream)
Whisk the egg yolks and sugar until light and fluffy. Add the liquorice powder and lemon zest. Whip the double cream until stiff and fold into the egg yolks. Pour the mixture into an ice cream machine or a suitable container and freeze for app. 4 hours. Stir the ice cream 3-4 times during the first hour in the freezer.
Adding a litte liquorice syrup during the final stir makes the ice cream taste even better.