2 egg yolks
60 g Dansukker Granulated Sugar
5 g Dansukker Vanilla Sugar
250 ml milk
70 g Dansukker Glucose Syrup
200 ml whipping cream

Whisk the egg yolks, sugar and vanilla sugar until fluffy.

In a saucepan, bring the milk and glucose syrup to the boil. Pour a little of the warm milk mixture into the egg mixture and stir together. Add the rest and stir together thoroughly.

Pour the custard back into the saucepan and simmer for 6-8 minutes or until the temperature reaches 85°C. Do not allow the mixture to boil. Stir it constantly.

Fill the sink with ice-cold water. Strain the custard, pour it into a clean bowl and stand it in the ice-cold water so that it cools quickly. Refrigerate the custard for 1 hour to thicken it.

Whip the cream until it forms soft peaks and fold it into the custard. Churn the custard in an ice cream maker to a thick, creamy consistency. Store in the freezer.

Without an ice cream maker. Pour the mixture into a container and place in the freezer. Remove the gelato after 40 minutes and beat with an electric whisk. Repeat this procedure 2-3 times. Freeze for a further 4-5 hours.