Chef: Naomi Scesny
Serves: 1 litre Time: 30 minutes + chilling time


  • 1 ½ cups milk

  • 7 egg yolks

  • ¾ cup white sugar

  • 2 tbspn water

  • 300ml pouring cream

  • ¾ teaspoon fine sea salt


  • 1.

    Place milk into a medium heavy-based saucepan. Heat until milk just starts to simmer.

  • 2.

    Meanwhile beat egg yolks until pale and thickened. Once milk is hot, slowly whisk the milk into the eggs. Set aside.

  • 3.

    Place the water and half of the sugar into a saucepan and stir over medium-high heat until the sugar has dissolved then add remaining sugar and stir occasionally until the toffee starts to turn a rich golden colour. Remove from heat and carefully pour in cream.

  • 4.

    Note: Mixture may splatter at this stage.

  • 5.

    Return mixture to a low heat and stir until any lumps have dissolved. Add egg mixture and salt and cook, stirring until mixture coats the back of a wooden spoon

  • 6.

    Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.

  • 7.

    Once chilled pour into ice cream bowl. Set ice cream maker to desired setting and churn.

  • 8.

    Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.

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