Blackcurrant Ice Cream Crème Anglaise: 6 egg yolks 100g caster sugar 250ml single cream 250ml milk 1/2 vanilla pod, split Crème Anglaise (custard): In a bowl, whisk the egg yolks, vanilla seeds and the sugar until it forms ribbons. Bring the milk and cream to the boil with the vanilla pods and pour it into the egg mixture, whisking continuously. Rinse the pan and return the mixture to the pan and gently heat, stirring continuously, until the custard starts to thicken. Leave the custard in a cool place until completely cold. Stir occasionally to prevent a skin from forming. Remove the vanilla pod. Ice Cream: Churn the crème anglaise in an ice cream maker until thickened. Add the compote at the start if you would like purple ice cream, or stir it through at the end for a ripple effect. for the compôte: 200g blackcurrants 50g caster sugar 50 ml water Place the berries in a small saucepan and add the sugar and water. Put on a medium heat and cook until the fruits soften and start to thicken. Remove from the heat. | 
