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Clotted cream and strawberry ice cream recipe

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Strawberries and clotted cream are a classic pairing that really screams summer. Usually enjoyed layered on a scone, we've taken these beautiful ingredients and blended them into a indulgent iced treat. Follow this simple ice cream recipe and make your own at home, it's so much easier than you'd think. See method

Serves 6
30 mins to make, plus cooling and freezing
349 calories / serving
Freezable

Ingredients

250ml whole milk
1 x 227g pot clotted cream
1 tsp vanilla extract
3 egg yolks
75g caster sugar
227g (8oz) strawberries, hulled
6 shortbread biscuits, to serve

Each serving contains

Energy
1445kj
349kcal 17%
Fat
29g 42%
Saturates
17g 85%
Sugars
18g 20%
Salt
0.1g 1%

of the reference intake
Carbohydrate 18.3g Protein 4g Fibre 1.4g

Method

In a pan, whisk together the milk, clotted cream and vanilla extract. Heat until almost boiling, then take off the heat.
In a bowl, whisk the egg yolks and caster sugar until thickened. Pour the hot milk mixture into the eggs, whisking as you go, then pour into a clean pan. Stir over a gentle heat for about 10 minutes, or until you have a thickened custard.
Pour the custard through a sieve into a freezerproof bowl or plastic container, cover with clingfilm and leave to cool for 30 minutes. Freeze for 2-3 hours, then remove and whisk to break up any ice crystals.
Return to the freezer for a further 2-3 hours. Meanwhile, in a food processor, whizz the strawberries until nearly smooth. Set aside until needed.
Remove the ice cream from the freezer, mix again, then gently swirl through the strawberry mixture to create a rippled effect. Freeze for 6 hours or until solid.
Remove from the freezer 5 minutes before serving, and serve with shortbread biscuits.

See more Dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.