Clotted Cream and Strawberry Ice Cream
recipe
Clotted Cream and Strawberry Ice Cream
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Thick, creamy clotted cream ice cream is an absolute delight, serve in waffle cones or piled with fresh British strawberries.
Ingredients
- 2 large free-range eggs
- 125g caster sugar
- 2 x 227g tub Rodda's Cornish Clotted Cream
- 250ml full-fat milk
- 250g British strawberries, hulled and halved
Serves:
6
Preparation:
480
Total Time:
480min
Directions
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- Whisk the eggs in a large bowl until light and frothy. Add the sugar gradually and whisk for a further minutes. Add the clotted cream and milk into the egg mixture and whisk well.
- Spoon the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- If you're not using an ice cream maker, spoon into a litre freezer proof container and freeze for hours. Remove form the freezer and whisk until smooth. Return to the freezer for another hours. Repeat this process times, and then freeze for hours, until semi-solid.
- Place the strawberries in a food processor and whiz until nearly smooth, a few pieces of strawberry adds texture.
Source: Rodda's Cornish Clotted Cream
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