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Clotted Cream Ice Cream

Clotted Cream Ice Cream. The richest, creamiest, most indulgent vanilla ice cream you’ll ever taste; made with an easy homemade version of clotted cream.

Clotted Cream Ice Cream

Clotted Cream Ice Cream

The inspiration for this clotted cream ice cream came from a recent post about how to make homemade clotted cream where I discovered how to make a homemade version using regular whipping cream.

That clotted cream is just perfect with freshly baked scones and any favourite jam to serve at an afternoon tea or at a weekend brunch. 

The cream was so indulgent that I decided to try using it instead of whipping cream in a standard vanilla ice cream recipe. The result was just luscious. It would be the perfect thing to serve with our butterscotch sauce, fudge sauce or on top of a big piece of Our Best Apple Pie.

Clotted Cream Ice Cream

Clotted Cream Ice Cream

With summer in full swing, I’ll be trying it next on some brownie sundaes topped with that butterscotch sauce!

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You might also like to try our recipe for Chocolate Chip Cookie Dough Ice Cream.

Chocolate Chip Cookie Dough Ice Cream

Chocolate Chip Cookie Dough Ice Cream

Clotted Cream Ice Cream
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Clotted Cream Ice Cream- the richest, creamiest, most indulgent ice cream you'll ever taste; made with an easy homemade version of clotted cream.
Course: Dessert
Cuisine: American
Keyword: cookie dough, ice cream
Servings: 10 servings about 2 1/2 pints ice cream
Calories: 338 kcal
Author: Barry C. Parsons
Ingredients
  • 2/3 cup sugar (two thirds of a cup)
  • 6 egg yolks
  • 1 1/2 cups clotted cream
  • 2 1/2 cups whole milk
  • 1 tbsp pure vanilla extract or the seeds from one vanilla pod
Instructions
  1. Whisk together the milk and clotted cream and heat in the microwave (or on top of the stove over medium heat) to scalding but not boiling. If using a vanilla pod, add the seeds and split pod while scalding the milk.

  2. In a medium sized saucepan whisk together the egg yolks and sugar very well for about 3 minutes until the mixture is pale and fluffy.
  3. Whisking constantly, add about a cup of the scaled milk mixture to the egg yolk mixture. This tempers the egg yolks so that they do not cook and scramble. Whisk in about another cup and make sure it is well blended with the egg yolk mixture. Finally add the remaining scaled milk and cream and make sure it is well blended in.
  4. Place the saucepan over medium low heat and stir constantly but slowly for about 5 minutes until the mixture slightly thickens. At this point you should be able to dip the wooden spoon in the custard and draw a distinct line with your finger on the back of the wooden spoon. Do not boil or mixture may curdle.
  5. If using vanilla extract instead of a vanilla bean add it at this point. Chill the custard very well for several hours or overnight.

  6. When completely chilled, stir the custard well and pour into your ice cream maker. Process for 20- 30 minutes until the ice cream becomes as thick as possible.
  7. Transfer the ice cream quickly to a chilled metal or glass bowl.
  8. Place in an airtight container and freeze in the coldest part of your refrigerator freezer or deep freezer for several hours or preferably overnight before serving.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Sharon

Friday 24th of April 2020

Clotted cream ice cream is NOT an American recipe. I am a Cornish woman living in Australia, but am passionate about my heritage. Cornwall and it’s near neighbour Devon, and those born and raised there are the only ones that can genuinely lay claim to the authentic production of clotted cream. so sorry, but just not right!

Richard Matthews

Sunday 6th of August 2017

Could we have weight equivalents cups don't travel across the Atlantic very well. Grammes preferred.

Barry C. Parsons

Tuesday 29th of August 2017

We are in the process of updating recipes with metric conversion, since recently changing our recipe formatting software. Look for that going forward but I will update this one now.

Elaine

Saturday 20th of August 2016

Where can I find clotted cream in NL

Barry C. Parsons

Sunday 21st of August 2016

I have seen it in bottles in the supermarket but there is a link in the post to show you how you can make your own. That's what I used in this recipe.

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