In a medium saucepan, bring the milk, sugar and glucose to a simmer. Remove from the heat, cool and then refrigerate to 4°C (39°F).
Place the fromage blanc in a bowl and whisk in the lemon juice. Whisk in the cooled milk mixture until smooth.
Freeze to −25°C (−13°F) and, when ready to serve, churn in a Pacojet*. Place in the freezer until needed. Alternatively, you can churn in an ice-cream machine according to the manufacturer’s instructions.
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