Pour the milk, cream, Demerara and soft brown sugar into a heavy-bottomed pot and bring to the boil

While the milk and cream are coming to the boil, whisk the white sugar together with the egg yolks

Once the cream mixture is boiling, remove from the heat and gradually whisk into the yolk mixture - take care to add it slowly or the mixture will curdle

Place the pan back over a low heat and pour the mixture into the pan. Stir slowly with a wooden spoon or spatula, until the custard thickens to a crème anglaise consistency

Whisk in the malt extract and salt to dissolve, then strain through a fine sieve into a bowl and leave to cool. Once cooler, set aside in the fridge until completely chilled

Place in an ice cream maker and churn according to manufacturers' instructions, then store in the freezer until ready to serve