Method

Place all the salted caramel ingredients into a saucepan, on a med heat, stirring all the time, bring to a simmer, turn down to low heat to a rolling simmer for 2 mins, turn off the heat & keep stirring for another minute to stop it catching on the bottom.

Place milk, cream, condensed & milk in a saucepan.

Place yolk into a bowl large enough to hold the cream/milk later.

Heat the milk/cream mixture stirring all the time to stop it catching on the bottom, use a thermometer & when it reaches 76'c turn off the heat then pour a little into the yolk & whisk hard, repeat a little at a time until you have used about half the hot milk/cream mixture, then pour the rest in & whisk, add half salted caramel keep the other half as a topping sauce cover & allow to cool , then put in the fridge to go cold.

Pour cold ice cream mixture into an ice cream maker & churn until stiff, spoon into a plastic lidded container & freeze for a few hour before serving.