Description
A luxurious homemade clotted cream and stem ginger ice cream combining the richness of clotted cream with the spicy sweetness of stem ginger for a unique, indulgent dessert perfect for any occasion.
Ingredients
Scale
Ice Cream Base
- 600ml full-fat milk
- 225g tub clotted cream
- 1 vanilla pod, slit open lengthways
- 6 medium egg yolks
- 85g caster sugar
Flavoring
- 100g stem ginger, finely chopped
- 6 tbsp syrup from the jar of stem ginger
Instructions
- Infuse the Cream: Combine the full-fat milk and clotted cream in a non-stick pan. Scrape out the seeds from the vanilla pod and add both the seeds and the pod into the milk and cream mixture. Heat the mixture gently and bring it almost to the boil. Remove from the heat and let it infuse for 20 minutes.
- Prepare Egg Mixture: In a bowl, cream together the egg yolks and caster sugar until pale and creamy. Meanwhile, bring the infused milk and cream mixture back to the boil and remove the vanilla pod. Gradually pour the hot mixture onto the egg yolks while stirring constantly to temper the eggs.
- Cook the Custard: Strain the combined mixture back into the cleaned pan and cook over gentle heat. Stir continuously until the custard thickens enough to lightly coat the back of a wooden spoon. Be careful not to let it boil to avoid curdling.
- Cool and Chill: Pour the thickened custard into a bowl and allow it to cool to room temperature. Cover and refrigerate overnight to let the flavors meld and the mixture to fully chill.
- Churn the Ice Cream: The next day, churn the chilled custard in an ice cream maker. Just before the end of churning, stir in the finely chopped stem ginger along with 6 tablespoons of the syrup from the ginger jar for added sweetness and spice.
- Alternative Freezing Method: If you do not have an ice cream maker, pour the chilled custard into a shallow container and freeze until firm but not rock hard. Then, process it in a food processor until smooth. Repeat the freezing and processing 2-3 more times to achieve a creamy texture. Finally, freeze the ice cream until fully set.
- Serve and Store: Once the ice cream is ready, store it in the freezer until serving. Scoop and enjoy this rich, spiced dessert that balances creamy clotted cream with the warm kick of stem ginger.
Notes
- Be careful not to let the custard boil to prevent curdling.
- Chilling the custard overnight improves flavor and texture.
- Using an ice cream maker yields the best texture, but the manual freeze-and-blend method works well too.
- You can adjust the amount of stem ginger and syrup based on your taste preference.
- This recipe suits full-fat dairy to achieve the signature creaminess.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: clotted cream, stem ginger, ice cream, homemade ice cream, British dessert, creamy, spiced ice cream
