---

1. Make the custard base and caramel at the same time so they are ready together
2. Heat the cream and milk gently to simmering point
3. Whisk egg yolks and 90g sugar until thick and pale
4. Slowly add the hot milk mixture and whisk to combine
5. Cook the mix over a bain marie until it coats the back of the spoon (take to 80°C)
6. Meanwhile place the remaining 300g sugar and water in a pan and cook to a deep caramel colour
7. Add a ladleful of custard carefully to the caramel to combine, stir until sauce is loose
8. Add the caramel back into the custard and stir to combine
9. Strain through a fine strainer and cool quickly over ice, whisking constantly
10. When cold, churn through an ice cream machine