clotted cream ice cream

lee clark

lee clark

12th January 2011
lee clark

clotted cream ice cream

1. Place cream and milk into a saucepan and heat gently until on the verge of boiling.


  • 2.4kg Clotted cream
  • 1.2lt Milk
  • 600g Egg yolks
  • 460g Caster Sugar
  • 460g Liquid glucose
  • 20g Lavender flowers


1. Place cream and milk into a saucepan and heat gently until on the verge of boiling.
2. Meanwhile, whisk egg yolks with the sugar and glucose until light and pale in colour.
3. Slowly add the hot cream mixture, continually whisking as you do so.
4. Pour the mixture back into the saucepan and cook over a low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Be careful not to let the mixture get too hot or it might split.
5. Pass through a fine sieve and allow to cool completely.
Churn in an ice-cream machine to a soft consistency. Transfer to an airtight container and put into the freezer for at least two hours

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