John Torode's caramel ice cream

Put the sugar and 100ml cold water in a large pan. Heat slowly, stirring until the sugar has dissolved then boil rapidly until it starts to turn to a dark golden caramel.

Remove from the heat and gradually add another 200ml cold water to stop the caramel from cooking any further. Be careful as the cold water coming into contact with the caramel will cause it to splutter so add just a small splash to start with.

Return the pan to the heat and bring it back to a simmer. remove and cool slightly.

Use an electric whisk to whisk the egg yolks until pale and thick. Stir, and at the same time pour in the caramel syrup in a thin stream until completely mixed in. Continue whisking until cooled.

Lightly whip the cream to soft peaks, then fold into the caramel custard. Mix completely, so no streaks of cream are visible. pour into a 2-litre plastic container with a lid and freeze overnight. Let the ice cream soften for 10 minutes before serving.