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Pre-heat a deep fat fryer to 180°C, alternately heat a pot of oil on the stove to 180°C, be careful to only half fill the pan.
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In the deep fat fryer place 1 lasagna sheet and press it down with a wooden spoon to keep the sheet as flat as possible. Once the sheet is golden brown remove from the oil and drain on paper towel. Once drained sprinkle with caster sugar. Repeat process with the remaining sheets. Cool.
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In a sauce pan add 150g sugar and just enough water to cover the sugar. Place on a medium heat and bring to the boil. Do not touch or move the pan at all during this stage. Keep an eye on the sugar the entire time and if it begins to crystallize up the side of the pot drop some water down the side using a wet pastry brush.
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When the sugar begins to change colour gently swirl the sugar to spread the colour throughout the sugar. Then add the butter and cream and stir continuously. Be careful at this point because the caramel may spit.
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Once the caramel is smooth add a good pinch of salt and stir in. Remove from the heat and pour into a squeeze bottle or jar. This will last for a few months in the fridge and tastes good on almost everything.
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To make the ice cream sandwiches. Place a lasagna sheet onto a plate, place golf ball sized scoops of ice cream onto the lasagna sheet, followed by a scatter of blueberries and caramel sauce. Top with a second sheet of lasagna, sprinkle with icing sugar and top with a generous drizzle of the caramel sauce.
