Toffee and Hazelnut Ice Cream

• 8 egg yolks
• 6 oz. (175 g.) castor sugar
• 1½

Put the granulated sugar into a pan with enough water to dissolve and keep liquid. Place onto heat and bring to the crack stage on your thermometer. Take off heat and add a little water.

Put the milk and vanilla essence onto the stove to warm.

Whisk the egg yolks and castor sugar in a bowl. When the milk is warm whisk into the egg mixture and return to the heat—do not boil—stirr