• 105 g (3⅔ oz) caster (superfine) sugar
• 3.5 g (⅛ oz) guar gum
• 15 g (½ oz) liquid glucose
• 15 g (½ oz) trimoline
• 500 ml (17 fl oz/2 cups) milk
• 30 g (1 oz) powdered milk
• 130 ml (4¼ fl oz) pouring (single) cream
• 20 ml (⅔ fl oz) magnolia essence (see Note)

Place the sugar, guar gum, glucose and trimoline in a saucepan and bring to the boil. Stir in the remaining ingredients, then remove from the heat, transfer to a metal bowl and chill over ice. Churn in an ice-cream machine. Freeze until required.