Baked Egg Custard Tart

• 500 ml/17 fl oz whipping cream
• 6 egg yolks
• 65

To make the blackcurrant sauce, place the blackcurrants and sugar in a liquidizer or food processor, add half the water and purée until smooth. Add the lemon juice and just enough of the remaining water to produce a smooth consistency. Pass through a fine sieve and chill well.

To make the ice cream, place the egg yolks and caster sugar in a bowl and whisk until thick and creamy. Pour th