Authentic Clotted Cream Ice Cream

https://www.tasteatlas.com/clotted-cream-ice-cream/recipe Its high butterfat content and naturally dense structure give the ice cream a smooth, indulgent mouthfeel that remains unmistakably different from versions made solely with heavy cream. Preparing it traditionally involves patience and attention. The dairy is first warmed over low heat to avoid scorching, then slowly combined with pale, whisked egg yolks to form a custard. This mixture is cooked just until it can lightly coat the back of a spoon—a crucial moment, as too much heat will cause curdling and too little will leave the base thin. Rapid cooling in cold water prevents overcooking, after which the clotted cream is whisked in to lend its signature richness. Once chilled, the mixture is churned to incorporate air and establish the creamy, light structure expected of proper ice cream. Although the process may appear simple, much of its success lies in maintaining gentle heat, preserving the custard’s smoothness, and adding the clotted cream at the right stage so its flavor remains bright and fresh. One of the interesting things about clotted cream ice cream is how differently it behaves compared to standard ice cream bases. Because of the exceptionally high fat content, it freezes with a dense, silky consistency that softens quickly once scooped. Its taste is also uniquely mellow—less sugary than typical ice creams and more reminiscent of fresh cream, butter, and warm milk. In Cornwall, it is often described as tasting like “summer pastures,” a reference to its signature dairy sweetness. This natural richness also means that the base requires fewer added flavors; even a plain version offers an impressive depth. Still, variations exist and are cherished. Some cooks stir in crushed shortbread, honeycomb pieces, or roasted strawberries. Others add a swirl of blackberry compote or a splash of elderflower cordial. More adventurous versions might use brown sugar for a toffee note, infuse the milk with Earl Grey, or fold in a ribbon of lemon curd.

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% Daily Values based on a 2,000 calorie diet

Step 1

Double cream: Is a uniquely British product with about 48% fat, giving clotted cream ice cream its signature richness. If you can't find it, you can enrich heavy cream by adding 1–2 tablespoons of melted unsalted butter per cup. To properly combine the two, warm the milk and butter together to about 194°F (90°C) for a few minutes, then emulsify until smooth. This creates a stable, higher-fat cream that behaves more like double cream. Note that without a strong blender or food processor to achieve full emulsification, this method may be less reliable. If that’s not an option, simply use the richest heavy whipping cream you can find—ideally one with 40% fat.

Step 2

Flavors: You can add extra flavorings like berries, chocolate, nuts, or spices to clotted cream ice cream, but the way you incorporate them matters if you want to keep the texture smooth and the flavor balanced. The key rule is to fold in extras only after the custard is churned but still soft, never during cooking or before churning. Berries should be lightly mashed or turned into a quick compote rather than added raw and whole, which can create icy pockets. If using fresh fruit, toss it with a little sugar and let it macerate until it releases some juice; drain the excess liquid so you don’t dilute the creamy base, then swirl the fruit through the ice cream in loose ribbons. For chocolate, caramel, or jams, warm them just enough to make them pourable and gently ripple them in rather than fully mixing them. Nuts should be lightly toasted and completely cooled before folding in, which keeps them crisp instead of soggy. Spices and extracts are best added directly to the custard just after cooking, while it’s still warm enough to extract flavor but not hot enough to dull delicate notes. The goal is to keep the base silky while distributing flavor in a way that enhances the richness of the clotted cream without weighing it down.

Step 3

Combine the double cream and milk in a thick-bottomed pot and warm them on gentle heat.

Step 4

Allow the mixture to slowly reach a light simmer, then take it off the stove.

Step 5

In a separate bowl, whisk the yolks with the sugar using an electric whisk until pale and creamy.

Step 6

Stream the hot liquid into the egg mixture while whisking continuously.

Step 7

Pour everything back into the cleaned saucepan.

Step 8

Warm the custard very gradually until it coats the back of a wooden spoon lightly.

Step 9

At once, set the pan into a basin of chilled water to halt further cooking.

Step 10

Transfer the custard to a cool container, and once nearly cold, blend in the clotted cream.

Step 11

Transfer the mixture to an ice cream maker and churn as directed.

Step 12

Set the finished ice cream in the refrigerator for 15–20 minutes before serving.