To make the eggnog ice cream, whisk the eggs and sugar together in a bowl until well mixed and a creamy texture. Pour the milk and cream into a saucepan. Split the vanilla pod and scrape out the seeds with a knife and add the seeds and pod to the pan. Bring to the boil and pour the hot mixture over the eggs and sugar. Mix until well blended together. Return to the saucepan over a low heat. Stir constantly until the mix coats the back of a spoon. Strain the cooked mixture through a sieve into a bowl and cool. Stir the mix occasionally to help cool it evenly. When cool cover and place in the fridge until needed. Remove the ice cream mix from the fridge and churn in an ice cream machine until it gets a soft, ice cream consistency.
To make the sweet tart pastry, place the butter and sugar into a mixer and cream together, then add the eggs. Sift the flour and slowly, add until mixture comes together into a thick crumb. Do not overmix. Tip onto a work surface and bring together by hand into a dough. Wrap the pastry in cling film and rest for 1 hour. Remove from the fridge and roll out big enough to line a 25cm pastry tart ring. Place the rolled-out pastry into the tart ring, leaving a slight overhang of pastry all the way around the ring. Blind
To make the treacle tart filling, put the golden syrup, cream, black treacle, orange and lemon zest and juice into a saucepan and bring it almost to the boil. Remove from the heat, then add the eggs and beat into the mixture. Slowly add the breadcrumbs, folding in until the consistency is like porridge (you might not need to use all of the breadcrumbs). Pour the mixture into the blind-baked tart case and smooth out the top with a palette knife.
For the nutmeg custard, whisk the eggs and sugar together in a bowl until well mixed. Pour the milk and cream into a saucepan. Split the vanilla pod and scrape out the seeds with a knife and add the pod and seeds to the pan. Bring it to the boil and pour the hot mixture over the eggs and sugar. Mix well and return back to the saucepan over a low heat. Stir constantly with a wooden spoon until the custard coats the back of the spoon. Do not over heat or the egg yolks will scramble. Remove from the heat pour into another saucepan, remove the vanilla pod and place some cling film directly onto the custard to prevent a skin forming. When needed warm back through over a low heat for just a minute, add the nutmeg into the custard mix and warm through. Don’t boil as the custard will curdle. Blitz with a hand blender to froth the custard up.
To serve, slice the warm treacle tart and serve with a scoop of the ice cream and the nutmeg custard.