Clotted Cream Ice Cream

Name: Clotted Cream Ice Cream
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 418 g / 14.75 oz / 8.35% granulated sugar; 1.7 kg / 3 lb 11.96 oz / 33.96% clotted cream; 418 g / 14.75 oz / 8.35% brown sugar; 450 g / 15.87 oz / 8.99% egg yolks; 2.02 kg / 4 lb 7.25 oz / 40.35% milk

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

2.02 kg / 4 lb 7.25 oz / 40.35% milk

Dessert
ice cream
Vegetarian
Gluten-free

Method

Make the ice cream base according to the Classic Ice Cream Method, but add the clotted cream once the base has been made and it is still hot. Whisk thoroughly to completely dissolve the clotted cream.
Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.