Clotted cream and strawberry ice cream recipe

1. In a pan, whisk together the milk, clotted cream and vanilla extract. Heat until almost boiling, then take off the heat.
2. 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.
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3. 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.
4. 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.
5. 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.
6. Remove from the freezer 5 minutes before serving, and serve with shortbread biscuits.

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