Clotted cream and strawberry ice cream
extremely easy
This recipe is extremely easy and works perfectly with just the two whisks. However, if you have the time and want a super silky texture, try to whisk the mixture every 30 minutes for the first 3 hours.
5 ingredients
Prep 15 mins
Cooking Freeze for 8 hrs
Serves 6-8 people
2 comments
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
Method
- Whisk the eggs in a large bowl until light and frothy. Add the sugar gradually and whisk for a
further 3 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 2-litre freezer proof container
and freeze for 3 hours. Remove from the freezer and whisk until smooth. Return to the freezer for
another 3 hours. Repeat this process 3-4 times, and then freeze for 2 hours, until semi-solid. - Place the strawberries in a food processor and whiz until nearly smooth, a few pieces of strawberry
adds texture. When the ice cream has started to freeze but still soft, gently fold through the
strawberries to create a rippled effect. Transfer to a plastic container and freeze until solid. - When ready to serve remove from the freezer for 5 minutes or until slightly softened.
Comments (2)
This is so easy to make and very creamy and smooth. I added a mixture of raspberries and blackberries that I had in the freezer which I added towards the end. This ice cream is so yummy you won't want to stop eating it.
Beautiful ice cream but maybe needs warning about raw eggs to vulnerable groups.