Soft-serve ice cream

Carefully weigh all the ingredients. First, pour the water into your cooking pot (a saucepan or pasteurizing machine). Once it is at 75°F (25°C), add the dry milk. Once it is at 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar). Once it is at 105°F (40°C), incorporate the fats (cream). At 115°F (45°C), finish incorporating the ingredients by adding the combined stabilizer, mixed with a portion of the sugar you used initially (approx. 10%). Pasteurize at 185°F (85°C) for 2 min then quickly cool the mixture to 40°F (4°C). If possible, homogenize the mixture to make any fat crystals as tiny as possible. Leave the mixture to sit for at least 12 hours at 40°F (4°C). Put it in a soft ice cream maker, churn it when you need to and serve immediately.