Crêpes suzette with blood orange ice cream

Method

1. To make the ice cream, put the egg yolks and 170g/6oz of the sugar into a large glass bowl and whisk until pale.

2. Put the milk, cream, and orange zest into a large saucepan over a low heat until warm.

3. Slowly pour the milk into the egg mixture, while whisking. Transfer the liquid back to the saucepan and gently cook over a low-medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. (A line across the spoon will hold its shape.) Allow to cool completely, then refrigerate for 4 hours or until completely chilled.

4. Pour the chilled custard into an ice cream machine and churn according to the machine instructions. Transfer to a plastic tub with a lid and freeze until needed.

5. In a small saucepan, simmer the orange juice and remaining 100g/3½ oz sugar until it has a syrupy consistency. Set aside until ready to serve.

6. To make the crêpes, put the flour, milk, eggs, and melted butter into a large glass bowl. Whisk until completely smooth and refrigerate for one hour.

7. Place a frying pan over a medium heat. When hot, add a little oil and swirl round the pan. Add a ladle of the batter, tilting to cover the pan evenly, and cook for 1-2 minutes on each side. Fold into a triangle shape (quarters), set aside and keep warm while cooking the remaining batter.

8. To make the “suzette”, put the butter and sugar in a large frying pan over a medium heat and cook until it has caramelised. Add the folded crêpes, orange liqueur, orange segments and zest. Heat to warm through, then serve immediately between four plates with a scoop of ice cream and syrup poured over.