Preparation

• Combine 100 ml milk and the sugar in a heatproof bowl.
  400 ml milk, 4 tablespoons sugar
  
• Heat for 1 minute at 500 W.
• Stir until the sugar is completely dissolved.
  
• Add the remaining milk.
  
• Pour the mixture into a resealable freezer bag, seal it carefully, then flatten it into a thin layer.
  
• Lay the bag flat in the freezer and freeze for about 5 hours, until the mixture is set but still crumbly.
• Place the serving bowl in the freezer and the syrup in the refrigerator so both are well chilled.
• Remove the bag from the freezer, break up the ice through the bag with your hands, then crush any harder pieces with a rolling pin (or a bottle).
  
• Massage the bag until the ice has a fine, light texture.
  
• Transfer the ice to the chilled bowl, shape it without packing it down, then quickly spoon the syrup over the top, distributing it little by little.