Place the cream, milk and flavouring into a saucepan and set over a medium temperature

Sift the fructose, corn flour and salt into a mixing bowl

When the liquid mixture reaches blood temperature pour 15mls into the dry ingredients

Stir to combine and then continue to temper until you have added half of the liquid, making sure it is smooth as you go along

Pour this mixture into the saucepan and whisk to combine

Use the whisk and gently stir the mixture frequently until thick

Pour into a lipped jug and cover the top with cling film

Refrigerate overnight and then churn as per the ice cream machine manufacturer's' instructions

Freeze for at least 4 hours before serving