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.
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.