Step 1

Add milk, cream, sugar and glucose syrup to a small saucepan. Heat on low heat, stirring frequent until sugar dissolves.

Step 2

Add tapioca starch. Stir in well, ensuring all the lumps are stirred out. Cook on low heat, stirring frequently for five minutes.

Step 3

Chill in fridge for about 30 mins.

Step 4

Add sour cream and blend briefly with an immersion blender. Mix in lemon juice.

Step 5

Chill mix in fridge, ideally overnight.

Step 6

If using a self churning machine turn on ten minutes before churning to chill, other wise take churning bowl out of freezer just before churning.

Step 7

Churn mix in ice cream machine. It will be the consistency of soft serve when done.

Step 8

Eat immediately or transfer to a chilled container and freeze until firm.

Step 9

To serve remove from freezer, scoop and enjoy! Delicous on its own or pairs beautifully with baked fruit desserts, such as my apple crumble.