Name: Clotted Cream & Stem Ginger Ice Cream Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 12 h 45 min
Cuisine: British
Ingredients: 600ml full-fat milk; 225g tub clotted cream; 1 vanilla pod, slit open lengthways; 6 medium egg yolks; 85g caster sugar; 100g stem ginger, finely chopped; 6 tbsp syrup from the jar of stem ginger

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Introduction

This clotted cream and stem ginger ice cream combines rich, creamy textures with a spicy kick of ginger syrup. It’s an indulgent treat perfect for warm days or as a luxurious dessert any time of the year.

A small, round brown cake with a smooth, shiny caramel sauce dripping down its sides sits on a white plate with a delicate edge design. Next to the cake is a single scoop of pale yellow ice cream with a soft texture. The plate rests on a white marbled surface, and the background is blurred, showing a spoon and another plate slightly visible. The image is bright and clear with a close-up view. photo taken with an iphone --ar 4:5 --v 7

Ingredients

600ml full-fat milk
225g tub clotted cream
1 vanilla pod, slit open lengthways
6 medium egg yolks
85g caster sugar
100g stem ginger, finely chopped
6 tbsp syrup from the stem ginger jar

Instructions

Step 1: Put the milk and clotted cream into a non-stick pan. Scrape out the seeds from the vanilla pod and add both the seeds and the pod to the milk and cream. Heat gently until almost boiling, then remove from heat and set aside for 20 minutes to infuse.
Step 2: In a bowl, cream the egg yolks and caster sugar together until smooth. Bring the milk and cream mixture back to a boil, remove the vanilla pod, then slowly pour the hot mixture onto the egg yolks while stirring continuously to temper them.
Step 3: Strain the combined mixture back into the cleaned pan. Cook gently over low heat, stirring constantly, until it thickens and coats the back of a wooden spoon. Avoid boiling to prevent curdling. Pour the custard back into a bowl, cool, then cover and refrigerate overnight.
Step 4: The next day, churn the chilled custard in an ice cream maker. Just before freezing is complete, stir in the finely chopped stem ginger and the syrup from the jar.
Step 5: If you don’t have an ice cream maker, pour the mixture into a shallow container, cover, and freeze until firm but not rock hard. Whizz in a food processor until smooth, then refreeze. Repeat this process 2 to 3 times for a creamy texture.
Step 6: Store the finished ice cream in the freezer until ready to serve.

Tips & Variations

Use fresh stem ginger in syrup for the best balance of spice and sweetness. You can adjust the amount of syrup to taste for a milder or stronger ginger flavor.
If you prefer a less intense vanilla flavor, reduce the vanilla pod to half or substitute with 1 teaspoon of vanilla extract added after cooking.
For a dairy-free version, try substituting the milk and clotted cream with coconut cream and a suitable non-dairy milk, though the texture will differ.

Storage

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, let it soften slightly at room temperature for 5–10 minutes for easier scooping. If the ice cream hardens too much, stirring it gently after thawing helps restore creaminess.

How to Serve

A small, round brown cake with a smooth, shiny caramel sauce dripping down its sides sits on a white plate. Next to the cake is a single scoop of pale yellow ice cream with a soft, creamy texture. The plate rests on a white marbled surface with a spoon and fork placed beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can freeze the custard in a shallow container and process it in a food processor 2–3 times during freezing to create a smooth texture, as described in the steps above.

What if I don’t have stem ginger?

You can substitute crystallized ginger if you finely chop it and soak it briefly in a little simple syrup or honey. However, the syrup adds extra moistness and flavor that crystallized ginger alone won’t provide.