Ice cream cake with blackcurrant and toffee

Start with toffee ice cream. Whisk the egg yolks, sugar and syrup together in a bowl. In a saucepan, bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the warm milk mixture. Strain through a fine-mesh sieve. Leave to cool.

Process the mixture in an ice cream maker or leave it in the freezer for at least 3 hours, stirring occasionally.

Make the crumble. Set the oven to 150 °C and combine all the ingredients. Crumble the mixture onto a baking sheet lined with parchment paper. Bake in the centre of the oven for about 20 minutes. Leave to cool.

Pour 2/3 of the crumble into an oblong silicone tray or bread tin, approx. 1.5 litres in volume, and freeze for about 20 minutes. Take out the toffee ice cream and add scoops to the crumble. Spread the ice cream evenly over the crumble. Freeze.

Make the blackcurrant sorbet. Rinse the currants and bring to the boil together with the syrup. Pour through a fine-mesh sieve so that only purée remains. Set aside.

Whisk the egg yolks and sugar together in a bowl. In a saucepan, bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the hot milk mixture and add the blackcurrant purée. Strain through a fine-mesh sieve. Leave to cool.

Process the mixture in an ice cream maker or leave it in the freezer for at least 3 hours, stirring occasionally. Take out the sorbet and add scoops on top of the toffee ice cream. Spread the sorbet evenly over the ice cream. Freeze for at least 2 hours.

Remove the ice cream cake from the tin and place in a dish. Decorate with the remaining crumble, fruit and edible flowers.