Clotted Cream Ice-cream

Preparation info
  • Makes approx.

    750 ml

    • Difficulty

      Easy

Appears in

By Gary Rhodes

Published 1999

  • About

Clotted cream is a speciality of Devon, Cornwall and Somerset. The warm, very fresh milk is left to sit in a wide pan until the cream – which is lighter than the rest of the milk – rises, then is heated very slowly until the cream has formed a crinkled layer on top of the milk. This cream is carefully skimmed off and enjoyed by all as part of the British tradition of cream tea, with scones and jam.

Here, I’ve used the richness of clotted cream in an ice-cream, which is the one used