Place the sugar and water in a saucepan over medium heat and stir to dissolve the sugar. Once all the sugar has dissolved, allow to simmer for about 15 minutes without stirring until the syrup becomes a golden colour. Remove from the heat and carefully whisk in the warm milk and cream.

Allow the mixture to cool before whisking in the egg yolks, Sea Salt and Vanilla Extract.

Strain and refrigerate the mix until completely cool. Once cooled, churn the mixture in an ice cream machine until frozen.

Tips:

• Fold toasted hazelnuts, choc chips or roughly chopped nougat into the ice cream before freezing.
• Kids will love this ice cream scooped into a sugar cone and topped with sprinkles.
• Serve a scoop of ice cream with malva pudding, lemon tart or sticky toffee pudding. Also delicious with fresh fruit crumble.