Clotted cream & ginger ice cream

Clotted cream & ginger ice cream

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(8 ratings)

Prep: 35 mins - 45 mins If using a machine


Serves 4
This tangy ice cream is perfect for your ice cream maker but just as easy by hand

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal565
  • fat41g
  • saturates25g
  • carbs50g
  • sugars40g
  • fibre2g
  • protein4g
  • salt0.27g
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  • 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)



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…


  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.

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Comments, questions and tips

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11th Mar, 2016
First use of ice cream maker and this went down a storm. After chopping one ginger stem, I felt I had enough so only used the one - perhaps the jar I had featured larger stems? - and it was delicious. Went with the suggestion of roasted rhubarb to go with it. One thing to note: while it says "serves 4" and shows a picture with two scoops, you get about four scoops in total.
29th Sep, 2013
Very rich, but lovely flavour, may try double cream instead of clotted, next time.
20th May, 2013
So easy, even by hand. Lovely, creamy and smooth ginger taste.
30th Mar, 2012
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.
29th Jan, 2012
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
24th Jun, 2011
Very easy and very tasty.
25th Aug, 2010
oh use sainsbury's taste the difference vanilla custard and their own clotted cream
25th Aug, 2010
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
14th Oct, 2009
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 :)
24th Jun, 2009
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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