Mace and sambuca ice-creams with liquorice

I layer these ice-creams with liquorice paste to give the dessert definition and for a more formal presentation, paying homage to the masterly skill of Phillip Searle’s famous chequerboard ice-cream once again. Any shaped mould, large or small, can be used. In fact, the quantities given make more than enough for half-a-dozen small moulds as well as a large log, if that’s the way you’d like to go. The moulded