Heat cream and milk in a medium-sized saucepan and keep to one side. Put sugar into a heavy saucepan and caramelise over a medium heat until sugar has turned dark brown in colour. Slowly pour warmed cream and milk onto the caramel and whisk to fully incorporate the mixture.
Whisk the egg yolks with the soft brown sugar, add the cream and milk mixture, then pour all the contents into a clean pan. Over a low heat, stir continuously with a wooden spoon until the mixture reaches 83oC. Pass through a fine chinois and allow to cool.
Churn in an ice cream machine according to the manufacturer’s instructions.
Makes approx 1 litre.