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

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. Liquidise the strawberries with the granulated sugar and fold 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 4-5 hours.