3
Whisk the sugar, egg yolks and trimoline together until frothy. Strain the milk through a fine sieve into a clean pan and bring to the boil once more over a low heat. Whisk a little of the hot milk into the eggs to temper, then gradually pour the eggs into the milk. Continue to cook, whisking constantly, until the mixture reaches 75°C. Chill quickly, then churn in an ice cream maker and reserve in the fridge until needed. Note that if you're using honey or maple syrup instead of trimoline, the ice cream may start to crystallise a little if making this a few weeks in advance