Saffron Brulee Ice Cream With Blackcurrants

INGREDIENTS

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.  Converted by MC_Buster.
Per serving: 301 Calories (kcal); 26g Total Fat; (77% calories from
fat); 14g Protein; 2g Carbohydrate; 1063mg Cholesterol; 37mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 3 1/2 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 275
Calories From Fat: 199
Total Fat: 22g
Cholesterol: 900.6mg
Sodium: 40.7mg
Potassium: 90.8mg
Carbohydrates: 5.1g
Fiber: 0g
Sugar: 2.6g
Protein: 13.2g