Note: You can substitute vanilla bean paste for 1 teaspoon vanilla extract.
If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more.
This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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3
egg yolks
100g
runny honey
350ml
single cream
1/2 teaspoon
vanilla bean paste
125g
blackberries, fresh or frozen
3
egg yolks
3.5oz
runny honey
12.25fl. oz
single cream
1/2 teaspoon
vanilla bean paste
4.38oz
blackberries, fresh or frozen
Utensils
Thermometer
Step 1
Whisk egg yolks and honey together in a small saucepan until fully combined.
Step 2
Add cream, vanilla and blackberries to saucepan. Place over medium heat and cook, stirring constantly with a silicone spatula,until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
Step 3
Pourmixture through a sieve into the tub. Use the spatula to push the blackberries through the sieve to extract all the juices. Discard anyseeds left in sieve.
Step 4
Place tub into an ice bath. Once cooled, place storage lid on tub and freeze for 24 hours.
Step 5
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 6
Select ICE CREAM.
Step 7
Once processing is complete,add mix-ins or remove ice cream from tub and serve immediately.
Whisk egg yolks and honey together in a small saucepan until fully combined.
3
egg yolks
100g
runny honey
350ml
single cream
1/2 teaspoon
vanilla bean paste
125g
blackberries, fresh or frozen
3
egg yolks
3.5oz
runny honey
12.25fl. oz
single cream
1/2 teaspoon
vanilla bean paste
4.38oz
blackberries, fresh or frozen
Step 2 of 7
Add cream, vanilla and blackberries to saucepan. Place over medium heat and cook, stirring constantly with a silicone spatula,until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
3
egg yolks
100g
runny honey
350ml
single cream
1/2 teaspoon
vanilla bean paste
125g
blackberries, fresh or frozen
3
egg yolks
3.5oz
runny honey
12.25fl. oz
single cream
1/2 teaspoon
vanilla bean paste
4.38oz
blackberries, fresh or frozen
Step 3 of 7
Pourmixture through a sieve into the tub. Use the spatula to push the blackberries through the sieve to extract all the juices. Discard anyseeds left in sieve.
3
egg yolks
100g
runny honey
350ml
single cream
1/2 teaspoon
vanilla bean paste
125g
blackberries, fresh or frozen
3
egg yolks
3.5oz
runny honey
12.25fl. oz
single cream
1/2 teaspoon
vanilla bean paste
4.38oz
blackberries, fresh or frozen
Step 4 of 7
Place tub into an ice bath. Once cooled, place storage lid on tub and freeze for 24 hours.
3
egg yolks
100g
runny honey
350ml
single cream
1/2 teaspoon
vanilla bean paste
125g
blackberries, fresh or frozen
3
egg yolks
3.5oz
runny honey
12.25fl. oz
single cream
1/2 teaspoon
vanilla bean paste
4.38oz
blackberries, fresh or frozen
Step 5 of 7
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
3
egg yolks
100g
runny honey
350ml
single cream
1/2 teaspoon
vanilla bean paste
125g
blackberries, fresh or frozen
3
egg yolks
3.5oz
runny honey
12.25fl. oz
single cream
1/2 teaspoon
vanilla bean paste
4.38oz
blackberries, fresh or frozen
Step 6 of 7
Select ICE CREAM.
3
egg yolks
100g
runny honey
350ml
single cream
1/2 teaspoon
vanilla bean paste
125g
blackberries, fresh or frozen
3
egg yolks
3.5oz
runny honey
12.25fl. oz
single cream
1/2 teaspoon
vanilla bean paste
4.38oz
blackberries, fresh or frozen
Step 7 of 7
Once processing is complete,add mix-ins or remove ice cream from tub and serve immediately.
