For best results, use the Breville Bakery Boss® Stand Mixer
Place milk into a medium heavy-based saucepan. Heat until milk just starts to simmer
Meanwhile, turn mixer to CREAMING/BEATING setting and beat egg yolks for 2 minutes, until pale and thickened. Once milk is hot, slowly whisk the milk into the eggs. Set aside
Combine sugar and water in a saucepan and stir over low heat until the sugar has started to dissolve. Increase heat to a medium-high heat. Using a pastry brush dipped in clean water, brush down sides of saucepan with a clean, wet pastry brush to dissolve any sugar crystals and cook without stirring until the toffee starts to turn a rich golden colour. Remove from heat and carefully pour in cream (Mixture may splatter at this stage)
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
Pour mixture into a heat proof bowl, cover and refrigerate until well chilled
Once chilled pour into ice cream bowl. Set ice cream maker to desired setting and churn. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week
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