Strawberry Clotted Cream Ice Cream

Yield: 6-8 servings

Strawberry Clotted Cream Ice Cream

Strawberry Clotted Cream Ice Cream

Delicious strawberry ice cream made with clotted cream. This is by far the best ice cream I have ever tasted thanks to the rich and creamy Cornish clotted cream, and the plump ripe sweet strawberries.

Prep Time 5 minutes

Ingredients

  • 2 large eggs
  • 125g (½ cup + 1 tbsp) caster (fine) sugar
  • 2x 227g tubs clotted cream, see notes
  • 250ml (1 cup) full-fat milk
  • 250g strawberries, hulled and halved

Instructions

  1. Whisk the eggs on a large bowl until light and frothy. Gradually add the sugar and whisk for a further 3 minutes, then add the clotted cream and the milk to the egg mixture and whisk well.
  2. If using an ice cream maker, spoon the mixture into an ice cream maker and freeze according to the manufacturers instructions. (skip to step 4).
  3. If you’re not using an ice cream maker, spoon the mixture into a 2-litre freezer proof container, freeze for 3 hours and whisk until smooth, then freeze for a further 3 hours. Repeat this process 3-4 times, then freeze for 2 hours or until semi-solid.
  4. Put the strawberries into a food processor and process until nearly smooth with a few larger pieces for texture. When the ice cream has started to freeze but is still soft, gently fold through the strawberries to create a rippled effect. Transfer to a freezer proof container and freeze until solid.
  5. When ready to serve, remove from the freezer for 5 minutes, or until slightly softened.

Notes

Notes:

Clotted cream is readily available here in the UK. However, I hear that it is also readily available in the larger supermarkets in the US too. (Thanks for that, Allie).

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Leave a Comment

Please leave a comment and consider leaving a star rating for the recipe. Your comments make my day!

18 Comments on “Strawberry Clotted Cream Ice Cream”

  1. Jess @ On Sugar Mountain July 30, 2014 @8:25 pm Reply

    Lisa this ice cream is absolutely stunning! I don't think I've ever had clotted cream but now I know I MUST JOURNEY TO THE ENDS OF THE EARTH FOR THIS ICE CREAM! :D

    1. Lisa | Sweet 2 Eat Baking August 3, 2014 @11:31 pm Reply

      My friend in the US said you should be able to find the clotted cream in the larger supermarkets. And girl, clotted cream blows double (heavy) cream right outta' the water! It's sooooo good.

      Thanks for stopping by Jess, I'm happy you're back!

  2. Choc Chip Uru July 31, 2014 @2:07 am Reply

    What a beautiful clotted ice cream, it is so creamy! I can feel the creaminess from here despite the virtuality of it all!
    LOVE it!

    Cheers
    Choc Chip Uru

    1. Lisa | Sweet 2 Eat Baking August 6, 2014 @10:38 pm Reply

      It's hard to put into words just how creamy this ice cream is. Think heavy double cream, then remove some of the water to make like a condensed type of cream, and imagine that but more of it in this ice cream. Heavenly.

      Thanks for stopping by, Uru.

  3. Emma | Fork and Good July 31, 2014 @11:11 am Reply

    BRING ON THE BUTTERFAT! I'm so ready to eat this.

    Gosh, high school! How scary is that! I can still remember my first day, lucky them that they get to come home to this sort of pud!

    1. Lisa | Sweet 2 Eat Baking August 6, 2014 @10:47 pm Reply

      Oh I know, Emma. I'm terrified for her starting secondary school, and I remember my first day too. It's so good that their school does induction type days. She's visited the school twice before, and her actual first day in September they only have the new starters in for a day to help them settle in.

      Thanks for stopping by Emma, hope you're having a great week so far.

  4. Erika July 31, 2014 @3:21 pm Reply

    Sounds amazing, Lisa! And yep, there's an organ called dessert stomach. Totally! I have one :)

    1. Lisa | Sweet 2 Eat Baking August 6, 2014 @11:37 pm Reply

      Hehe, thanks Erica. I knew the dessert stomach wasn't some mythical organ! :lol:

      Thanks for stopping by.

  5. Zainab @ Blahnik Baker July 31, 2014 @6:08 pm Reply

    These pictures are stunning Lisa!! And the ice cream looks amazing!!

    1. Lisa | Sweet 2 Eat Baking August 6, 2014 @11:47 pm Reply

      Thank you, Zainab. :)

  6. Sue {munchkin munchies} August 1, 2014 @1:06 am Reply

    I need to get some clotted cream ASAP! I can only imagine how creamy and rich this ice cream is:) Stunning photos, Lisa!

    1. Lisa | Sweet 2 Eat Baking August 7, 2014 @1:11 am Reply

      You hit the nail right on the head there, Sue. Sooooo creamy and rich. I don't think any other ice cream recipe will compare now I've had this. :lol:

      Thanks for stopping by.

  7. Ray April 4, 2020 @4:52 pm Reply

    How many cups is 227g of clotted cream?

  8. Dany November 20, 2020 @6:41 am Reply

    OMG Thank you so much for this recipe! I'm allergic to so many ingredients that I can not buy store bought ice cream, and I've been craving Kelly's of Cornwall clotted cream ice cream so badly. I live in Canada and obviously can't get it here. I make my own clotted cream (so easy btw) so I tried this recipe out 2 days ago and I'm in LOVE!!!! I made 1 batch with no strawberries, and 1 batch without. It's so good, and really close in taste to how I remember Kelly's of Cornwall tasting. Super easy to make, and so freaking delicious.

Pingbacks

  1. Christmas Cake Recipe - Sweet 2 Eat Baking
  2. Strawberries and Cream Popsicles - Sweet 2 Eat Baking
  3. Banoffee Cupcakes - Sweet 2 Eat Baking
  4. Terrific Treats for After School | TidyMom