Step 1

Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place milk and cream in a saucepan. Bring to the boil. Set aside for 5 minutes to cool slightly.

Step 2

Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.

Step 3

Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.

Step 4

Transfer the mixture to a medium heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.

Step 5

Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it's almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.

Step 6

Meanwhile, stir condensed milk, butter and golden syrup in a small saucepan over low heat for 12 minutes or until light golden. Stir in thickened cream until smooth and well combined. Set aside to cool and thicken slightly.

Step 7

Use an electric beater to beat the half-frozen ice-cream mixture for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture. .

Step 8

After beating the ice-cream, pour half into loaf pan and spoon half the caramel on top. Use a knife to swirl. Repeat with remaining ice-cream and caramel. Cover with foil and freeze for 4 hours or until firm.