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
75g of caster sugar
750ml of milk
3
Mix the reduced milk with the condensed milk and glucose over a low heat until they have dissolved
20g of glucose
100ml of condensed milk
4
Soak the gelatine leaves in cold water until soft. Squeeze the gelatine free of the water and add to the warm milk mix
1 sheet of gelatine
5
Add the remaining 50ml of milk to the mix
50ml of milk
6
Churn in an ice cream maker until an ice cream consistency is reached. Freeze until ready to serve