Blackcurrant Ice Cream

Defrost the puree.
Cold mix the milk and milk powder.
Mix the stabiliser with 10 times its weight in sugar.
At 25°C, add the remaining sugar, glucose, inverted sugar and
dextrose.
At 35°C, add the butter.
At 45°C, add the stabiliser mixed with 10 times its weight in sugar.
Pasteurise at a temperature of 83-85°C for 2 minutes.
Mix together.
Cool the mix as quickly as possible.
Once cooled, add the puree.
Cover the mix with cling film and leave to mature in the fridge
for 4 to 24 hours.
Mix again before churning.