This dish contains the following allergens: Milk/Dairy, milk
Cooking mode
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1 tsp
unsalted butter
50g
walnut halves
275ml
milk
100g
honey
100ml
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
1 tsp
unsalted butter
1.75oz
walnut halves
9.63fl. oz
milk
3.5oz
honey
3.5fl. oz
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
Utensils
Step 1
Melt butter in frying pan over low heat and add walnuts. Cook until walnuts are golden, stirring occasionally, then transfer them to a plate to cool.
Step 2
Pour 1 1/2 tablespoons of milk into a small bowl. Pour remaining milk into a small saucepan with the honey, cream and cinnamon. Bring to boil over medium heat, stirring occasionally.
Step 3
Meanwhile, add cornflour to small bowl of milk and mix to a paste. Once milk mixture starts to boil, whisk in the cornflour paste. Allow mixture to bubble for 30 seconds, whisking continuously, then remove from heat.
Step 4
Stir vanilla and orange blossom water (if using) into cream mixture, then pour into tub and place into ice bath. Once cooled, stir in walnuts then put 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.
Melt butter in frying pan over low heat and add walnuts. Cook until walnuts are golden, stirring occasionally, then transfer them to a plate to cool.
1 tsp
unsalted butter
50g
walnut halves
275ml
milk
100g
honey
100ml
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
1 tsp
unsalted butter
1.75oz
walnut halves
9.63fl. oz
milk
3.5oz
honey
3.5fl. oz
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
Step 2 of 7
Pour 1 1/2 tablespoons of milk into a small bowl. Pour remaining milk into a small saucepan with the honey, cream and cinnamon. Bring to boil over medium heat, stirring occasionally.
1 tsp
unsalted butter
50g
walnut halves
275ml
milk
100g
honey
100ml
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
1 tsp
unsalted butter
1.75oz
walnut halves
9.63fl. oz
milk
3.5oz
honey
3.5fl. oz
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
Step 3 of 7
Meanwhile, add cornflour to small bowl of milk and mix to a paste. Once milk mixture starts to boil, whisk in the cornflour paste. Allow mixture to bubble for 30 seconds, whisking continuously, then remove from heat.
1 tsp
unsalted butter
50g
walnut halves
275ml
milk
100g
honey
100ml
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
1 tsp
unsalted butter
1.75oz
walnut halves
9.63fl. oz
milk
3.5oz
honey
3.5fl. oz
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
Step 4 of 7
Stir vanilla and orange blossom water (if using) into cream mixture, then pour into tub and place into ice bath. Once cooled, stir in walnuts then put storage lid on tub and freeze for 24 hours.
1 tsp
unsalted butter
50g
walnut halves
275ml
milk
100g
honey
100ml
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
1 tsp
unsalted butter
1.75oz
walnut halves
9.63fl. oz
milk
3.5oz
honey
3.5fl. oz
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
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.
1 tsp
unsalted butter
50g
walnut halves
275ml
milk
100g
honey
100ml
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
1 tsp
unsalted butter
1.75oz
walnut halves
9.63fl. oz
milk
3.5oz
honey
3.5fl. oz
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
Step 6 of 7
Select ICE CREAM.
1 tsp
unsalted butter
50g
walnut halves
275ml
milk
100g
honey
100ml
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
1 tsp
unsalted butter
1.75oz
walnut halves
9.63fl. oz
milk
3.5oz
honey
3.5fl. oz
double cream
1/2 tsp
ground cinnamon
1 1/2 tbsp
cornflour
1/2 tsp
vanilla bean paste
1 1/2 tsp
orange blossom water (optional)
Step 7 of 7
Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.
