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For licorice ice-cream,
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using an electric mixer, whisk egg yolks and sugar until thick and pale.
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Combine milk and cream in a saucepan and bring to just below the boil, then, whisking continuously, pour cream mixture into yolk mixture and combine well.
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Return mixture to same pan, then stir over low heat until mixture thickens enough to coat the back of a wooden spoon;
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do not boil.
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Remove from heat, pour into a large bowl and cool slightly.
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Meanwhile, place licorice in a saucepan with 100ml water and stir over low heat for 10-12 minutes or until mixture forms a paste (it doesn't matter if there are still a few lumps in the paste).
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Add paste to warm custard, then, using a blender, blend until smooth and well combined.
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Strain mixture into a bowl, cool, then cover and refrigerate until chilled.
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Freeze mixture in an ice-cream maker according to manufacturer's instructions.
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For Meringue:.
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Using an electric mixer, whisk egg whites until soft peaks form,
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then gradually add sugar, beating well after each addition.
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Add cream of tartar, cornflour and vinegar and whisk for another 30 seconds or until just combined.
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Using a spatula, spread mixture over 2 baking paper-lined oven trays to 4mm-thick and cook at 120C for 2 1/2-3 hours or until meringue is firm but not brown.
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Remove from oven, then, being careful as meringue is very delicate,
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cut meringue into twelve 5x15cm rectangles and cool completely;
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don't worry if some shards break as the quantity of meringue will allow for this.
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Sandwich scoops of ice-cream between shards of meringue and serve immediately.
