To make the ice cream

1.     Place the milk and half the cream into a saucepan. Split the vanilla pod in half, scrape out the seeds and add it all into the pan.

2.     Bring the mixture to the boil, and then take off the heat and leave to cool for five minutes.

3.     In a separate bowl, whisk the yolks and sugar together then add the milk and cream from the pan and mix well with the whisk.

4.     Add the mixture back into the saucepan and cook on a medium heat, whilst mixing in a figure of 8. Cook until the mixture starts to thicken (80-82°), take care not to boil the mixture or it will split and scramble.

5.     Pour the mixture into a bowl with the remaining cream and leave to cool. Once cool, sieve the mixture ensuring the vanilla pod seeds are pushed through the sieve and discard anything else.

6.     Churn the cream in an ice cream machine until smooth and creamy, place in the freezer until needed.

For the salted caramel sauce

1.     Sieve the sugar into a deep round saucepan and place the pan onto a medium heat, shaking until the sugar completely covers the base.

2.     Leave the sugar until it starts to melt around the outside. Once the edges start to colour, gently bring the sugar from the edge of the pan into the centre and stir until all the sugar is melted, and is a dark golden brown colour with no lumps.

3.     Take the pan from the heat and add the cream in three lots, whilst mixing continuously, taking care to incorporate the cream before adding more.

4.     Once the cream is mixed in, place the saucepan back on to the heat and whisk in the butter and salt. Bring to the boil, reduce for 30 seconds and then remove from the heat.

5.     Mix the sauce until the salt has dissolved, before passing the mixture through a fine sieve into a jug to cool.

6.     Once cool, pour into a squeezy bottle and leave at room temperature to serve.