Coconut Treacle Tart with Quick Clotted Cream Ice-Cream - Ainsley Harriott

Ingredients

• 1 x quantity basic shortcrust pastry and a little plain flour for rolling out
• For the Ice Cream
• 225 g (8 oz) clotted cream
• 600 ml (1 pint) carton of chilled fresh custard
• 1⁄2 teaspoon vanilla extract
• 6 tablespoons icing sugar
• For the Filling
• 175 g (6 oz) white breadcrumbs, made from day-old bread
• 100 g (4 oz) desiccated coconut
• finely grated zest of 1 lemon
• 750 g (11⁄2 lb) golden syrup
• 1 1⁄2 tablespoons lemon juice
• ⁄2 teaspoon ground ginger