* Percent Daily Values are based on a 2000 calorie diet.
Add the cream and milk to a saucepan and stir over a medium heat. Bring to a simmer.
In another saucepan make the caramel by heating the caster sugar until it turns a golden colour. Add the butter and stir until smooth. Don't expect a runny caramel, you'll have a smooth, soft, solid lump of caramel.
Add the cream and milk mixture to the caramel a little at a time. Stir until everything is well combined.
Whisk the egg yolks in a large bowl and add the caramel mixture, stirring all the time.
Return your mixture to the saucepan and heat until it is thick enough to cover the back of a wooden spoon. Sieve into a jug and leave to cool.
When cool pour into your ice cream maker and churn for around 30 minutes or until thick enough to scoop.
Transfer into a freeze proof container and freeze. Just before before serving allow to soften slightly for a few minutes.