makes 12 large scoops
9 eggs yolks [61g eggs minimum – room temperature eggs or warmed in hot water
230g fine caster sugar
375g blackberries 
about 1L ice
Bamix or similar with pureeing blade 
Weigh the cream into a microwave bowl. Reserving the whites for another purpose crack the yolks into a jug large enough to hold all of the ingredients. Fluff up the eggs a bit. Put the cream into a microwave for 4 minutes on high [bring to boil]. Immediately add the sugar to the egg yolks and mix with the Bamix until the sugar is dissolved. Immediately the cream is boiling whisk into the egg mixture and work until the sugar is dissolved. Add the blackberries and puree.
Without delay return the ice cream base to the microwave 1 minute @ 70 power. You are aiming for a temperature of just over 80°C. Check the temperature you’ll most likely need at least another minute.
Set up the ice in a bowl and Immediately sieve the base into a bowl sitting in the ice. Add about a cup of cold water to the ice and make sure the sieved base is firmly in place. Stir from time to time until it is cold. You can either churn immediately or refrigerate in an airtight container overnight. DO NOT refrigerate longer than overnight before churning.
Serve on the same day as churning if you possibly can. DO NOT keep longer than 4-5 days.
AO 24 February 2021
Because neither the tart or the cloud cake have seen the fridge or sat on the passe for days.
 There have been some excellent cultivated blackberries this year  with excellent flavour. Wild blackberries are of course more flavoursome, however, as they are noxious weed and are frequently sprayed with poison. Always check with the appropriate local council before you pick them from the side of the road.
 DO NOT use your Thermomix it will crush the seeds and unless you’re using a hair sieve you will have tiny specks of seeds in your ice cream and the ultra-smooth texture is spoiled.