Method

• 1.
  Place sugar, milk and glucose in a saucepan over medium heat and stir for 2-3 minutes until sugar dissolves.
• 2.
  Whisk egg yolks until pale, then pour warm milk mixture into the yolk mixture, whisking constantly. Return to pan and place over low heat. Stir with a wooden spoon for 3-4 minutes until slightly thickened and smooth. Strain, then set aside to cool.
• 3.
  Meanwhile, whisk cream to soft peaks. Fold cream, creme fraiche and cordial into the cooled custard. Chill until cold. Transfer to an ice cream machine and churn according to the manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times). Transfer to a container and freeze until firm.