How can you make invert sugar?

I am experimenting with home made ice cream, and have heard and read that substituting part of the sugar by invert sugar will give the ice cream a better consistency. Invert sugar consists of equal parts fructose and glucose (or dextrose). It is not easy to come by (at least, not where I live), but I have read that you can make it easily yourself (Boil sugar with water and a little citric acid for twenty minutes).
My question is: can you use a short cut by mixing equal amounts in weight of dextrose and fructose? And should they be turned into a liquid or is mixing the sugars good enough?
Hope you can help!

Invert sugar is equal parts glucose and fructose. It is usually ‘contaminated’ by some remaining sucrose as a result of the way it is made. (Dextrose and glucose are the same thing.)

Yes, you can max equal parts (by weight) of fructose and glucose to make invert sugar. You can dissolve it in hot water if desired, but you can also use it dry. The results will be the same as using invert sugar syrup.

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