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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12th Mar, 2009
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!
14th Sep, 2008
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.
19th Dec, 2007
Fantastic - made this without an ice cream maker and it was still easy and absolutely delicious!


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