Mix warm caramelised white chocolate with 1/2 the cream, place a sieve on top and set aside
Whisk eggs & vanilla until light and fluffy - set aside
Mix remaining cream, milk, sugar & salt together and heat until just below boiling point (stir regularly)
Pour 1/2 the heated milk mixture into the eggs and stir to combine. Once combined pour the egg mixture into the saucepan and place back on the heat
Heat on low/medium heat until mixture thickens slightly and coats the back of the spoon
Pour heated egg mixture through the sieve into the white chocolate/cream mixture, stir to combine and allow to cool.
Once cooled place in the fridge for a minimum of 2 hours (I like to leave mine overnight) or until cold through
Using an ice-cream churner churn for 40-45 minutes or until thickened. Serve immediately or place in the freezer to harden