Instructions: Blend the egg yolks, cornflour and vanilla sugar into a bowl with a little single cream.

Pour the remaining single cream into a pan with the saffron and bring to the boil. Pour onto the egg mixutre, whisking constantly until it thickens.

Cool.

Whisk the double cream to a soft flop and fold into the cool custard. Pour into a shallow dish and sprinkle on the remaining sugar thickly.

Caramelise the sugar using a blow torch - you can do the same thing with a hot grill but the torch is more directional and therefore quicker and more accurate.

Allow to chill, when the caramel will be a crisp thin sheet. Tap it into pieces with a kitchen knife and then turn the whole dish into the ice cream machinge and churn it. The resultant ice cream will be golden yellow with crispy bits of caramel in it.

Dissolve the sugar for the fruit in the water and add the lemon zest. Bring to the boil and reduce by half to make a thicker syrup. Cool. Add the currants and coat with the syrup.

Serve in a serving glass with the icecream and top with 2 or 3 tiny currant leaves. Dust with icing sugar.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.