Clotted cream & stem ginger ice cream

Clotted cream & stem ginger ice cream

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Prep: 15 mins Cook: 15 mins Plus cooling, overnight chilling and freezing

More effort

Serves 8
Add a zing to your ice cream with Rick Stein's spicy suggestions

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal363
  • fat25g
  • saturates14g
  • carbs31g
  • sugars31g
  • fibre0g
  • protein5g
  • salt0.13g
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  • 600ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 225g tub clotted cream
  • 1 vanilla pod, slit open lengthways
  • 6 medium egg yolk
  • 85g caster sugar
  • 100g stem ginger, finely chopped, plus 6 tbsp syrup from the jar


  1. Put the milk and clotted cream into a non-stick pan. Scrape out the seeds from the vanilla pod, add pod and seeds to the milk and cream, and bring almost to the boil. Set aside for 20 mins.

  2. Cream the egg yolks and sugar together in a bowl. Bring the milk and cream back to the boil, remove the vanilla pod, then pour the mixture onto the egg yolks, stirring all the time.

  3. Strain the mixture back into the cleaned-out pan and cook over a gentle heat, stirring constantly, until the mixture has thickened and lightly coats the back of a wooden spoon. Do not let the mixture boil or it will curdle. Pour back into the bowl and leave to cool, then cover and chill overnight. The next day, churn in an ice-cream maker, stirring the stem ginger and syrup into the mixture just before freezing. If you do not have an ice cream machine, you can pour the mixture into a shallow container, cover and freeze until firm but not rock hard, then whizz in a food processor until smooth. Re-freeze and repeat the process 2-3 times more. Store in the freezer until needed.

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Comments (1)

limelight's picture

I would like to save this recipe into my binder, but can't seem to do it. It only gives opportunity to "save and share" but I don't want to share, I just want to save.

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