Method

Place the eggs in a medium sized mixing bowl. Add the caster sugar and whisk well until pale and fluffy.
Meanwhile pour the milk into a medium sized saucepan. Add the cream to the yolks and sugar then gently whisk together with the espresso powder until in it dissolves.
Gradually whisk the warmed milk into the coffee mixture. Return the custard to the pan and gently stir on a low heat for a 2 – 3 minutes. Pour the mixture into a clean bowl, stir in the coffee liquer and allow to cool. When the mixture is at room temperature pour it into an ice cream machine and churn according to the instructions. Once churned, ripple through the hazelnut caramel and spoon into a freezer proof container. Freeze until set. When ready scoop, sprinkle with a little sea salt and serve.