Fruit ice cream (pasteurized custard base)

Heat the milk and heavy cream on medium heat.

At 25 C add the milk powder, then the glucose or dextrose powder with half the sugar, and blend.

At 40 degrees add the egg yolks and honey and mix, then add the remaining sugar mixed with the ice cream stabilizer.

Blend and cook the base to 85 C / 185 F without boiling, pasteurizing it like a creme anglaise.

Pass the custard through a frozen sieve into a frozen bowl until perfectly smooth with no lumps.

Cool over an ice bath to 5 C / 41 F.

Mix the base with the fruit puree and refrigerate at least 4 hours to mature.

Churn, then immediately transfer the ice cream to a frozen container.