Description
This indulgent Clotted Cream & Stem Ginger Ice Cream combines the rich, velvety texture of clotted cream with the warm, spicy bite of finely chopped stem ginger and its syrup. Infused with real vanilla bean, this homemade ice cream is luxuriously creamy and perfectly balanced with subtle sweetness and spice, making it an exceptional treat for any dessert lover.
Ingredients
Scale
Dairy & Liquid Ingredients
- 600ml full-fat milk
- 225g tub clotted cream
- 1 vanilla pod, slit open lengthways
Egg & Sugar
- 6 medium egg yolks
- 85g caster sugar
Flavoring
- 100g stem ginger, finely chopped
- 6 tbsp syrup from the stem ginger jar
Instructions
- Infuse the Milk and Cream: Pour the full-fat milk and clotted cream into a non-stick pan. Scrape out the seeds from the vanilla pod and add both the seeds and the pod itself into the milk and cream. Heat the mixture gently and bring it almost to a boil. Once heated, set it aside for 20 minutes to allow the vanilla flavor to infuse thoroughly.
- Prepare Egg Yolk Mixture: In a separate bowl, whisk together the 6 medium egg yolks and 85g caster sugar until the mixture is pale and creamy, ensuring the sugar is well dissolved.
- Temper the Egg Yolks: Bring the milk and cream mixture back to a boil, carefully remove the vanilla pod, then slowly pour the hot mixture onto the egg yolks while stirring constantly. This gradual combining prevents the yolks from curdling by slowly raising their temperature.
- Cook the Custard Base: Strain the combined mixture back into the cleaned pan. Cook over gentle heat, stirring continuously with a wooden spoon, until the custard thickens enough to coat the back of the spoon lightly. Be careful not to let it boil, as boiling will curdle the custard.
- Cool and Chill: Pour the custard into a bowl and allow it to cool to room temperature. Cover the bowl and chill the mixture in the refrigerator overnight to develop flavor and texture.
- Churn the Ice Cream: The next day, stir the finely chopped stem ginger and 6 tablespoons of its syrup into the chilled custard mixture. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a smooth and creamy consistency.
- No Ice Cream Maker Method: If you don’t have an ice cream machine, pour the mixture into a shallow container. Freeze until firm but not rock hard, then process it in a food processor to smooth it out. Return the mixture to the freezer and repeat the freezing and processing steps 2 to 3 times to achieve a creamy texture.
- Store and Serve: Store the finished ice cream in the freezer until ready to serve. Scoop and enjoy the creamy, spicy delight of your homemade clotted cream and stem ginger ice cream.
Notes
- Ensure the custard base does not boil during cooking to prevent curdling.
- For the best flavor, use a fresh vanilla pod and good-quality clotted cream.
- You can adjust the amount of stem ginger and syrup to taste depending on your preference for spiciness and sweetness.
- If you do not have an ice cream maker, patience and the repeated freeze-and-blend method will yield excellent results.
- Store the ice cream in an airtight container to prevent freezer burn and maintain creaminess.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: British
Keywords: Clotted cream ice cream, stem ginger ice cream, homemade ice cream, vanilla custard, creamy dessert, British ice cream recipe
