500 g cherries fresh (or a jar of Morello cherries will also do)
Sugar, to taste, if using fresh cherries
Using a food processor, chop the liquorice into small pieces.
Add the liquorice to the cream in a medium-sized saucepan and heat on a low heat until simmering. Remove from the heat and leave to infuse for 30 minutes. Push the liquorice and cream goop through a sieve, to collect the liquorice-infused cream.
Meanwhile, make the ice cream base. Beat the egg yolks and 100g of the sugar together until light and creamy.
Heat the milk , vanilla seeds and vanilla pod and the remaining sugar together until scalding. Strain, and add the milk back to the egg mixture, whisking continuously.
Transfer the mixture back into a clean saucepan and put back onto a medium heat and stir continuously until the mixture thickens (between 80-85C). Remove and let cool. Fold in the liquorice cream mixture. Strain through a fine sieve and chill.
Transfer to an ice cream machine and churn until set, then transfer to a freezer and freeze hard, about 2 hours.
CHERRY SYRUP: Open a jar of morello cherries. Scoop out about ¼ cup of cherries and ½ cup of the liquid. Heat the liquid in a saucepan and reduce down to a syrup. Cool, then add the cherries. Drizzle over scoops of liquorice ice cream.