Umeboshi and White Chocolate Ice Cream

• 500 g (1 lb 2 oz) quality fresh skimmed milk
• 65

Heat the milk in a heavy-based saucepan over medium–high heat and bring to the boil. Place the egg yolks and inverted sugar into a bowl and whisk together. In another bowl, mix the umeboshi, caster sugar and glucose powder together. Add the umeboshi mixture to the egg yolk mixture and whisk well to combine. Whisk the boiling milk into the egg yolk mixture, a little at a time, to temper in. Retu