Clotted cream ice cream recipe

Clotted Cream Ice Cream recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
500 ml | double cream |
150 g | caster sugar |
6 medium | eggs, free-range preferred, yolks only |
250 g | clotted cream |
½ tsp | vanilla extract, or to taste |
Instructions
Place the double cream and about half the sugar and bring gently to a boil. Lower the heat temporarily.
Whisk the yolks and remaining sugar until fairly stiff. Add to the pan, stirring constantly and cook on a moderate heat until the mixture thickens to coat the back of a spoon. Remove from heat and allow to cool until just warm.
Add the clotted cream and vanilla and fold in until well mixed. Pour into a shallow freezer-proof container and freeze for about an hour, Remove and whisk for about 2 minutes and return to freezer. Repeat once more and allow to freeze until firm.
Serve slightly softened.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Clotted cream ice cream recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.