Into a medium saucepan, sprinkle over about ⅕ of the 125g of caster sugar into an even layer. Place it onto a medium heat and without stirring, allow the mixture to caramelise.

Once the sugar has melted, tip in the next ⅕ of sugar and just gently shake the pan the disperse the sugar and allow it to melt. Once melted the sugar should be lightly caramelised at this point.

Keep adding the sugar in intervals - at this point you can use a spatula to stir it through. Once all the sugar has melted, continue to cook it to a deep caramel...almost burnt (!)

Remove it from the heat and immediately pour it onto a silicon mat, then tip the sea salt flakes on top. Allow it to set for 30 minutes.

In the mean time, prep all your other ingredients. Add the remaining sugar (20g) and ice cream stabiliser into a small dish and stir it together to combine.

Once the caramel has set, add it into a blender and blend to a fine powder.

Add the caramel powder, glucose syrup and skimmed milk powder to a medium saucepan. Pour the milk and cream over the top and place it one a medium heat.

Whisk it until it reaches a temperature of 45C/113F on a digital thermometer. Tip in the ice cream stabiliser/sugar mixture and continue to whisk until it reaches 85C/185F on a digital thermometer.

Immediately remove it from the heat and pour it into a bowl. Blend it with a hand blender to emulsify for 1 minute.

Add the bowl into the sink filled with ice water and leave it in the ice water for 15-20 minutes, stirring occasionally.

Once chilled, cover the surface of the gelato and refrigerate it overnight to mature the gelato base.

The next day, if you are using an ice cream/gelato machine with a chilling unit, turn it on about 15 minutes ahead of time to get the bowl cold.

Blend the salted caramel gelato base one more time and then pour it into your machine to churn. It will take anywhere from 15-30 minutes depending on your machine.

The gelato should be a scoop-able texture but may need to go back into the freezer for a few hours to firm up. Scoop it into a container and freeze it.