Clotted Cream and Strawberry Ice Cream

Clotted Cream and Strawberry Ice Cream

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.

  • 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

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 form 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.

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  1. Jan Lantrip says:

    Looking forward to trying this recipe

    Looks delightful!

  2. Penny Brown says:

    This ice cream is delicious! I’ve just made a batch and I hope it’s all still here by the time my guests arrive tomorrow.

  3. Sam says:

    Very good, but please tell me how one whisks ice cream that has been in the freezer for three hours…without letting it melt first…!

    1. belinda says:

      After only 3 hours in the freezer, the ice cream should still be soft enough to mix. We gave ours a good stir with a fork which did the job nicely.

  4. Amanda says:

    Is the mix not cooked at all? Am I missing something? Thanks. Xx

    1. belinda says:

      It’s so simple, there’s no cooking required. It’s all in the freezing process

  5. Cira Tann says:

    The meaning of the phrase “ice cream” varies from one country to another. Phrases such as “frozen custard”, “frozen yogurt”, “sorbet”, “gelato” and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase “ice cream” applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients.

  6. Angela. says:

    I love this recipe , so simple but with a professional taste ,would love to try some more flavours, thank you Angela.

  7. Rosey says:

    Tonight I substituted straw erries for salted caramel sauce….yummy! 🙂

  8. Amanda says:

    I followed this recipe, very simple to make, Very rich and tastes just as I remember as a child growing up in Cornwall.

  9. Ed & Zoe Gallagher says:

    I read somewhere that this ice cream lasts several weeks – not in our house it didn’t. By far the best ice cream we’ve ever had.

    1. stephen says:

      Glad you enjoyed it!

  10. mickey mouse says:

    Thanks Roddas you are a legend!!

  11. Salma says:

    Amazing recipe! Very easy to make. I tried this with demerera (brown) sugar instead of caster sugar. It tasted amazing! Tastes like Devonshire ice cream – which is the UK benchmark for excellent ice creams! Thank you for the recipe

Time: Prep time: 15 mins | Freezing time: 8 hours
Makes: Serves 6 - 8

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