Put the water, skim milk powder and glucose in a saucepan. Heat to 45º C, then add the sugar mixed with the neutral. Cook the mixture to 85º.
Place the mixture at low temperature until it reaches +4º. Add Quescrem Natural and emulsify. Allow the mixture to mature for 6 hours at +4º C. Butter.
Pour into buckets and cool to -40º C until completely frozen. Store at -20º.
Add a few pieces of crumble once it is out of the buttercream maker and mix.
A topping or syrup of berries or other fruit can be added at the same time as the cookie.