In a small deep heavy-based saucepan, heat the first measure of sugar and the water over low heat, stirring until the sugar has dissolved. Increase the heat and bring to the boil. Continue to boil without stirring until it reaches 174°C (345°F) and a golden caramel forms. Carefully dip the base of the pan in a bowl of cold water to stop the caramel overcooking.
Carefully add the cream to the caramel (watch out it will spit and bubble; it is a good idea to wrap a tea towel around your hand to protect it), whisk to combine, then return to a gentle heat until the caramel is homogenous.
Whisk the egg yolks with the second measure of sugar until pale. Add the caramel, mix well and return to a clean pan. Cook very gently until a light custard forms, making sure the mixture does not boil.
Add the hay milk and salt and whisk thoroughly. Pass through a fine sieve, then chill to 4°C (39°F).
Churn in an ice-cream machine according to the manufacturer’s instructions. Place in the freezer until needed. Ice cream is always best made and churned on the day you intend to eat it, ideally just before serving.
© 2012 All rights reserved. Published by Murdoch Books.