Name: Clotted Cream & Stem Ginger Ice Cream Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 8 h 45 min
Cuisine: British
Ingredients: 600ml full-fat milk; 225g tub clotted cream; 1 vanilla pod, slit open lengthways; 6 medium egg yolks; 85g caster sugar; 100g stem ginger, finely chopped; 6 tbsp syrup from the stem ginger jar

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Introduction

Delight in the rich and indulgent flavors of clotted cream and stem ginger combined in this luxurious homemade ice cream. The warm spice of ginger complements the creamy sweetness, making it a perfect treat for any season.

The image shows a round, warm brown pudding placed on a white plate, topped with a thick and shiny caramel sauce that drips down its sides, pooling slightly at the base. Next to the pudding is a smooth, creamy scoop of pale yellow vanilla ice cream. The plate is set on a white marbled surface, and a woman's hand is about to reach for the spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

600ml full-fat milk
225g tub clotted cream
1 vanilla pod, slit open lengthways
6 medium egg yolks
85g caster sugar
100g stem ginger, finely chopped
6 tbsp syrup from the stem ginger jar

Instructions

Step 1: In a non-stick pan, combine the milk and clotted cream. Scrape out the seeds from the vanilla pod and add both the seeds and the pod to the pan. Heat gently until just below boiling, then remove from heat and set aside for 20 minutes.
Step 2: In a bowl, whisk together the egg yolks and caster sugar until pale and creamy. Bring the milk and cream mixture back to a boil, remove the vanilla pod, then slowly pour this hot liquid onto the egg yolks while stirring continuously.
Step 3: Strain the combined mixture back into the cleaned pan. Cook over low heat, stirring constantly, until it thickens enough to coat the back of a wooden spoon. Avoid boiling to prevent curdling.
Step 4: Pour the custard into a bowl and allow to cool. Cover and refrigerate overnight to chill thoroughly.
Step 5: The following day, churn the custard in an ice cream maker. Just before the final freeze, stir in the finely chopped stem ginger and its syrup.
Step 6 (if no ice cream maker): Pour the mixture into a shallow container and freeze until firm but not completely solid. Whizz the mixture in a food processor until smooth, then re-freeze. Repeat this stirring and freezing process 2-3 times for a creamy texture.
Step 7: Store the finished ice cream in the freezer until ready to serve.

Tips & Variations

For extra ginger flavor, increase the stem ginger slightly or add a pinch of ground ginger to the custard.
If you prefer a less sweet ice cream, reduce the caster sugar by 10-15 grams.
Use full-fat milk and clotted cream for the creamiest texture; low-fat options will result in a less rich ice cream.
Serve with warm gingerbread or fresh fruit for a delightful contrast.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week. To soften for serving, leave it in the fridge for 10-15 minutes before scooping. Avoid thawing and refreezing repeatedly to maintain the best texture.

How to Serve

A round sticky toffee pudding sits on a white plate with intricate edges, covered in thick, shiny caramel sauce that drips smoothly down the sides, pooling slightly at the base. Next to the pudding is a single scoop of pale vanilla ice cream with a soft, creamy texture, placed close but not touching the dessert. The plate rests on a white marbled surface, with a metal spoon and fork on the right side, slightly blurred in the background. The overall look is warm and inviting with rich brown and creamy white colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an ice cream maker?

Yes, you can freeze the mixture in a shallow container and process it in a food processor every 30-40 minutes to break up ice crystals, repeating this 2-3 times for a smooth texture.

Is it possible to use regular cream instead of clotted cream?

You can substitute clotted cream with double cream, but the distinct richness and texture of the ice cream will be slightly less intense.