Serves 4 225g caster sugar 235ml milk 235ml double cream 8 egg yolks 1 Dissolve 60g of sugar in 2 tbsp

of water in a pan, then bring to the boil with out stirring (shake the pan instead). Cook for 3-5 minutes until brown, with a s lightly burnt aroma. 2 Remove from the heat and cool slightly. Meanwhile, bring the milk and cream to the boil and stir into the caramel. 3 Whisk the yolks and remaining sugar together until pale and fluffy. Whisk in t he caramel and pour into a bowl over a pan of barely simmering water. Cook until thick enough to coat the back of a spoon, stirring every 5 minutes. 4 Pour into a container and freeze Serves 4 225g caster sugar 235ml milk 235ml double cream 8 egg yolks 1 Dissolve 60g of sugar in 2 tbsp of water in a pan, then bring to the boil with out stirring (shake the pan instead). Cook for 3-5 minutes until brown, with a s lightly burnt aroma. 2 Remove from the heat and cool slightly. Meanwhile, bring the milk and cream to the boil and stir into the caramel. 3 Whisk the yolks and remaining sugar together until pale and fluffy. Whisk in t he caramel and pour into a bowl over a pan of barely simmering water. Cook until thick enough to coat the back of a spoon, stirring every 5 minutes. 4 Pour into a container and freeze no stirring required. no stirring required.

Serves 4 225g caster sugar 235ml milk 235ml double cream 8 egg yolks 1 Dissolve 60g of sugar in 2 tbsp of water in a pan, then bring to the boil with out stirring (shake the pan instead). Cook for 3-5 minutes until brown, with a s lightly burnt aroma. 2 Remove from the heat and cool slightly. Meanwhile, bring the milk and cream to the boil and stir into the caramel. 3 Whisk the yolks and remaining sugar together until pale and fluffy. Whisk in t he caramel and pour into a bowl over a pan of barely simmering water. Cook until thick enough to coat the back of a spoon, stirring every 5 minutes. 4 Pour into a container and freeze no stirring required.

Serves 4 225g caster sugar 235ml milk 235ml double cream 8 egg yolks 1 Dissolve 60g of sugar in 2 tbsp of water in a pan, then bring to the boil with out stirring (shake the pan instead). Cook for 3-5 minutes until brown, with a s lightly burnt aroma. 2 Remove from the heat and cool slightly. Meanwhile, bring the milk and cream to the boil and stir into the caramel. 3 Whisk the yolks and remaining sugar together until pale and fluffy. Whisk in t he caramel and pour into a bowl over a pan of barely simmering water. Cook until thick enough to coat the back of a spoon, stirring every 5 minutes. 4 Pour into a container and freeze no stirring required.

Serves 4 225g caster sugar 235ml milk 235ml double cream 8 egg yolks 1 Dissolve 60g of sugar in 2 tbsp of water in a pan, then bring to the boil with out stirring (shake the pan instead). Cook for 3-5 minutes until brown, with a s lightly burnt aroma. 2 Remove from the heat and cool slightly. Meanwhile, bring the milk and cream to the boil and stir into the caramel. 3 Whisk the yolks and remaining sugar together until pale and fluffy. Whisk in t he caramel and pour into a bowl over a pan of barely simmering water. Cook until thick enough to coat the back of a spoon, stirring every 5 minutes. 4 Pour into a container and freeze no stirring required.

Serves 4 225g caster sugar 235ml milk 235ml double cream 8 egg yolks 1 Dissolve 60g of sugar in 2 tbsp of water in a pan, then bring to the boil with out stirring (shake the pan instead). Cook for 3-5 minutes until brown, with a s lightly burnt aroma. 2 Remove from the heat and cool slightly. Meanwhile, bring the milk and cream to the boil and stir into the caramel. 3 Whisk the yolks and remaining sugar together until pale and fluffy. Whisk in t he caramel and pour into a bowl over a pan of barely simmering water. Cook until thick enough to coat the back of a spoon, stirring every 5 minutes.

4 Pour into a container and freeze

no stirring required.

Serves 4 225g caster sugar 235ml milk 235ml double cream 8 egg yolks 1 Dissolve 60g of sugar in 2 tbsp of water in a pan, then bring to the boil with out stirring (shake the pan instead). Cook for 3-5 minutes until brown, with a s lightly burnt aroma. 2 Remove from the heat and cool slightly. Meanwhile, bring the milk and cream to the boil and stir into the caramel. 3 Whisk the yolks and remaining sugar together until pale and fluffy. Whisk in t he caramel and pour into a bowl over a pan of barely simmering water. Cook until thick enough to coat the back of a spoon, stirring every 5 minutes. 4 Pour into a container and freeze no stirring required.