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.
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.
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.
- 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
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.
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.
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.
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.
If using vanilla extract instead of a vanilla bean add it at this point. Chill the custard very well for several hours or overnight.
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.
Transfer the ice cream quickly to a chilled metal or glass bowl.
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.
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