Pour the water into a saucepan and also add the glucose syrup, the sugar, the skimmed milk powder and the salt. Mix it well and bring it to a boil.
Meanwhile weigh the white chocolate into a bowl and pour the hot liquid on top. Then add the ice cream stabilizer and blend it till smooth. Cover the base and let it rest in your fridge. I always leave it overnight.
The next day you can blend it once more and then pour it into an ice cream machine. Now turn it into a beautiful sorbet. I prefer to turn the sorbet the same day you serve it to insure you have a lovely fresh texture.
Once it’s done keep it in a freezer that’s around -12 °C.
