Clotted cream & ginger ice cream

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• Frances

  19 December 2007

  Frances rated and commented on this recipe

  

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

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• Kernow Cook

  14 September 2008

  Kernow Cook rated and commented on this recipe

  

  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.

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• Paul

  12 March 2009

  Paul commented on this recipe

  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!

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• Kirsty9

  24 June 2009

  Kirsty9 rated and commented on this recipe

  

  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!!

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• Fatface

  14 October 2009

  Fatface commented on this recipe

  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 :)

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• katrina

  25 August 2010

  katrina commented on this recipe

  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

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• katrina

  25 August 2010

  katrina commented on this recipe

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

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• rebecca

  24 June 2011

  rebecca rated and commented on this recipe

  

  Very easy and very tasty.

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• Jenny Piccolo

  29 January 2012

  Jenny Piccolo rated and commented on this recipe

  

  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

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• katej*

  30 March 2012

  katej* rated and commented on this recipe

  

  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.

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• Lorraine

  20 May 2013

  Lorraine rated and commented on this recipe

  

  So easy, even by hand. Lovely, creamy and smooth ginger taste.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 35 - 45 mins

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)

Per serving

565 kcalories, protein 4g, carbohydrate 50g, fat 41 g, saturated fat 25g, fibre 2g, sugar 40g, salt 0.27 g

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