Place milk into a medium heavy-based saucepan. Heat until milk just starts to simmer
Meanwhile place egg yolks into the bowl of the Scraper Beater™ fitted with the scraper attachment and beat 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 softened and started to dissolve. Increase heat to a medium-high heat, brush down sides of saucepan 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 (NB: 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 heatproof 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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