This dish contains the following allergens: Milk/Dairy
Cooking mode
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150g
Strawberries
100g
Raspberries
100g
Caster sugar
1 tsp
Golden syrup
1 tbsp
Balsamic vinegar
250ml
Double cream
5oz
Strawberries
3oz
Raspberries
3oz
Caster sugar
1 tsp
Golden syrup
1 tbsp
Balsamic vinegar
8fl. oz
Double cream
Utensils
Step 1
Mash strawberries, raspberries, sugar, golden syrup and balsamic together in a large bowl using a fork and mix well until sugar is completely dissolved
Step 2
Pour in your double cream and stir together until an even colour
Step 3
Transfer mixture to an empty tub. Place lid on tub and freeze for 24 hours, ensuring mixture is level
Step 4
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 5
Select light ice cream
Step 6
Once processing is complete tuck in or smooth your ice cream into ‘funny feet’-style moulds and refreeze until solid enough to serve
Mash strawberries, raspberries, sugar, golden syrup and balsamic together in a large bowl using a fork and mix well until sugar is completely dissolved
150g
Strawberries
100g
Raspberries
100g
Caster sugar
1 tsp
Golden syrup
1 tbsp
Balsamic vinegar
250ml
Double cream
5oz
Strawberries
3oz
Raspberries
3oz
Caster sugar
1 tsp
Golden syrup
1 tbsp
Balsamic vinegar
8fl. oz
Double cream
Step 2 of 6
Pour in your double cream and stir together until an even colour
150g
Strawberries
100g
Raspberries
100g
Caster sugar
1 tsp
Golden syrup
1 tbsp
Balsamic vinegar
250ml
Double cream
5oz
Strawberries
3oz
Raspberries
3oz
Caster sugar
1 tsp
Golden syrup
1 tbsp
Balsamic vinegar
8fl. oz
Double cream
Step 3 of 6
Transfer mixture to an empty tub. Place lid on tub and freeze for 24 hours, ensuring mixture is level
150g
Strawberries
100g
Raspberries
100g
Caster sugar
1 tsp
Golden syrup
1 tbsp
Balsamic vinegar
250ml
Double cream
5oz
Strawberries
3oz
Raspberries
3oz
Caster sugar
1 tsp
Golden syrup
1 tbsp
Balsamic vinegar
8fl. oz
Double cream
Step 4 of 6
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
150g
Strawberries
100g
Raspberries
100g
Caster sugar
1 tsp
Golden syrup
1 tbsp
Balsamic vinegar
250ml
Double cream
5oz
Strawberries
3oz
Raspberries
3oz
Caster sugar
1 tsp
Golden syrup
1 tbsp
Balsamic vinegar
8fl. oz
Double cream
Step 5 of 6
Select light ice cream
150g
Strawberries
100g
Raspberries
100g
Caster sugar
1 tsp
Golden syrup
1 tbsp
Balsamic vinegar
250ml
Double cream
5oz
Strawberries
3oz
Raspberries
3oz
Caster sugar
1 tsp
Golden syrup
1 tbsp
Balsamic vinegar
8fl. oz
Double cream
Step 6 of 6
Once processing is complete tuck in or smooth your ice cream into ‘funny feet’-style moulds and refreeze until solid enough to serve
