Clotted cream & ginger ice cream

Clotted cream & ginger ice cream

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(7 ratings)

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Cooking time

Prep: 35 mins - 45 mins If using a machine

Skill level

Easy

Servings

Serves 4

This tangy ice cream is perfect for your ice cream maker but just as easy by hand

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
565
protein
4g
carbs
50g
fat
41g
saturates
25g
fibre
2g
sugar
40g
salt
0.27g

Ingredients

  • 300g tub top-quality, ready-made custard
  • 2 x 113g tubs clotted cream
  • 4 tbsp syrup from the stem ginger jar
  • 2 x pieces stem ginger, finely chopped
  • 1 x Roasted rhubarb (see 'Goes well with below)

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Method

  1. Fold the custard, clotted cream and ginger syrup together in a bowl until completely combined. Pour this into an ice-cream machine and churn according to machine instructions. (If you don't have an ice-cream machine, put the bowl in the freezer for about 11⁄2 hrs, or until the mixture starts to freeze around the edges. Give it a good stir to break it all up, then repeat.)
  2. When the ice cream is completely churned, mix in the chopped ginger so it speckles the ice cream, then serve in scoops with the Roasted rhubarb.

Recipe from Good Food magazine, May 2005

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Comments

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brewergirl1961's picture

Very rich, but lovely flavour, may try double cream instead of clotted, next time.

lorrsmac's picture
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So easy, even by hand. Lovely, creamy and smooth ginger taste.

pattinghamkate's picture
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I've made this before and it was delicious. Planning to try it again this weekend but as a low fat frozen yoghurt instead of using the custard - a healthier option, as I have a diabetic coming to lunch.

jennypiccolo's picture
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very nice even though I didn't have enough ginger syrup. I ended up having 1 tbs of syrup so used 5 balls of stem ginger finely chopped to make up for it, which I added to the mixture before I put it in the ice cream maker and it was fine.
Would make again

rebecca1july's picture
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Very easy and very tasty.

katvic's picture

oh use sainsbury's taste the difference vanilla custard and their own clotted cream

katvic's picture

my daughter and husband complain when the ice cream has gone it is lovely and epecially nice with strawberry and rhubarb pie a real show stopper will serve at my nextdinner pary

fatface's picture

If you can't buy clotted cream, it's really easy to make.

Buy full-fat milk, the non-homogenised variety, where the cream rises to the top.
Each pint bottle will make approximately one portion of cream. Heat the milk (in a pan which will then go into the fridge when cool) until just fizzing round the edges. Leave in fridge, covered, overnight and in the morning, skim off your clotted cream.

I'm sure I don't need to leave suggestions about what to do with the non-fat milk left over but just in case: make yoghurt; custard, white or cheese sauce; freeze for emergencies....the list is endless. Enjoy :)

roryfoxtrot's picture
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Made this by hand this morning and what a success - couldn't be any easier to make!! It tastes absolutely delicious, very creamy and very, very moreish. I added three pieces of chopped stem ginger and found this to be just enough. A "must be made again" ice cream!!

bfcpaul's picture

Just finished making this Ice Cream to go with an Apple Pie later on tonight. I had to have a sneaky taste of it as it came out of the Ice Cream Maker and I can confirm it tastes absolutely stunning!

kernowcook's picture
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Very easy to make, like Frances I made this by hand - the end result was more like a soft scoop ice cream. I would add more ginger next time. It was very well received by all at the dinner party. Would be good served with some ginger crisp biscuits or wafers.

frajos's picture
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Fantastic - made this without an ice cream maker and it was still easy and absolutely delicious!

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