Method

1. Defrost the puree.
2. Weigh ingredients precisely.
3. Mix the stabiliser with 10 times its weight of sucrose.
4. Heat water.
5. At 25°C, add the sugars: remaining sucrose, glucose, dextrose, inulin and milk powder if needed.
6. At 40°C, add the stabiliser-sugar mixture.
7. Pasteurise between 83 and 85°C for 2 minutes.
8. Cool the mix as quickly as possible.
9. Once cooled, add the puree(s).
10. Cover the mix with some cling film and maturate for 4h to 24 hours in the fridge.
11. Blend the mix and add the alcohol before churning.