Clotted Cream Ice Cream
Clotted Cream Ice Cream Say it: KLOT-ed kreem EYES kreem
Clotted cream ice cream is a rich, velvety dessert from Cornwall, England, where the region's famous clotted cream is churned into a luxurious frozen treat. Unlike standard ice cream, it has a deeply buttery, almost nutty flavour and a dense, silky texture that melts slowly on the tongue. It is enjoyed in summer at seaside cafés and at home, often served simply with fresh berries or alongside a warm scone. The recipe needs no eggs, letting the pure flavour of clotted cream shine.
Clotted Cream Ice Cream
Clotted Cream Ice Cream
Pronounced KLOT-ed kreem EYES kreem
- Serves
- 4
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a medium saucepan over low heat, warm the milk, sugar, and salt, stirring often, just until the sugar dissolves, about 3–5 minutes. Do not let it boil.
Remove from heat, stir in the vanilla extract, and let cool to room temperature, about 30 minutes.
Place the clotted cream in a large bowl and whisk until smooth. Gradually whisk in the cooled milk mixture until fully combined and no lumps remain.
Cover and refrigerate the mixture until very cold, at least 2 hours or overnight.
Churn the cold mixture in an ice cream maker according to the manufacturer's instructions, until it reaches the texture of soft-serve ice cream, about 20–25 minutes.
Transfer the churned ice cream to a freezer-safe container, press a piece of parchment paper directly on the surface, cover, and freeze until firm, at least 3–4 hours.
Let the ice cream sit at room temperature for 5–10 minutes before scooping.
Regional variants
Stir in crushed strawberries or a swirl of raspberry jam before freezing for a classic British summer ripple; a splash of rum or brandy is also popular.
Cook's notes
- If clotted cream is unavailable, substitute 1 1/2 cups (360 ml) heavy cream mixed with 1/2 cup (120 ml) mascarpone cheese for a similar richness.
- For the smoothest texture, make sure the mixture is thoroughly chilled before churning.
- For a no-churn version, whip the chilled mixture with an electric mixer every 30 minutes for 2–3 hours until airy and frozen.
Serve with
Serve with fresh strawberries, a warm scone, or a shortbread biscuit.
Make ahead and storage
Store in an airtight container in the freezer for up to 1 week; soften at room temperature for 5–10 minutes before scooping.
