Holly's Pinny

Recipes from a British baking enthusiast and food-obsessive

Rich, golden clotted cream ice cream

At the top of my ‘most special treats’ list is clotted cream. 

It is sold in tiny quantities, to underline its precious nature.

Clotted cream will be forever associated for me with holidays (particularly English summer holidays) and afternoon teas – the most indulgent meal ever invented.

(To enjoy your clotted cream in the time-honoured fashion, make scones)

Living in France, I have even fewer opportunities to enjoy it than when I lived in the UK. So, when I come across a pot of clotted cream, I am powerless to resist buying it. This, combined with trying to avoid food waste at all costs, found me with 2 tubs of clotted cream in the fridge and no time to enjoy them as I plotted our escape from 40 degree Parisian heat a few weeks ago.

I needed a recipe where the clotted cream was the star. The answer, I decided, was to make clotted cream ice cream.

I came across Carolyn Hart’s recipe and decided to try her method but change the quantities to not waste a smidgen of clotted cream

https://www.telegraph.co.uk/foodanddrink/recipes/10846294/Clotted-cream-ice-cream-recipe.html

Happily, it worked very well. I can’t promise that any variation on the proportions will be just as successful but do let me know in the comments if you try different quantities and I’ll update the notes accordingly!

One important note: as with all homemade ice creams, it’s a good idea to take it out of the freezer a little ahead of time and check how hard it is. If it’s rock-solid, pop it in the fridge and come back to check every 10 minutes until it’s perfect for scooping, slicing or however you want to serve it. 

Kit: ice cream maker

Ingredients

  • 1 large egg
  • 65g caster sugar
  • 2 x 113g pots clotted cream
  • 125ml milk

Method

It’s all about the whisking so arm yourself with the whisk attachment fitted in a freestanding mixer or electric beaters, unless you’re feeling energetic enough to use a simple hand whisk.

Start by whisking the egg until it’s light and frothy.

Then add the sugar little by little whilst whisking and continue to whisk for three minutes to give the sugar chance to dissolve.

Finally, add the milk and clotted cream and whisk, whisk, whisk.

Pour this mixture into your ice cream maker and leave to churn and freeze.

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