Milk ice cream

Split the milk into two portions: 50ml and 750ml

In a large saucepan, add the sugar to 750ml of the milk and place over a low heat. Don't allow the milk catch on the base of the pan by stirring regularly. Reduce the liquid down to 500ml

Mix the reduced milk with the condensed milk and glucose over a low heat until they have dissolved

Soak the gelatine leaves in cold water until soft. Squeeze the gelatine free of the water and add to the warm milk mix

Add the remaining 50ml of milk to the mix

Churn in an ice cream maker until an ice cream consistency is reached. Freeze until ready to serve