Magnolia Ice Cream

Ingredients

  • 105 g (3⅔ oz) caster (superfine) sugar
  • 3.5 g ( 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 ( fl oz) pouring (single) cream
  • 20 ml ( fl oz) magnolia essence (see Note)

Method

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.