Combine the sugar, glucose, and water together in a sauce pan, and bring them to a boil. Cool the mixture and place in the refrigerator for at least 6 hours or overnight. Bring the mandarin purée and thyme up to a boil in another saucepan cover, and allow it to come to room temperature before setting it in the refrigerator for at least 6 hours or overnight. Remove the thyme bunch from the mandarin purée and combine with the sugar mixture using a hand blender. Spin in an ice cream machine as directed and freeze.
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