Clotton Hall Dairy Clotted Cream Ice Cream #Recipe

Vanessa Owen
9th April 2020

1. Whisk the eggs in a large bowl until light and frothy; then gradually add the caster sugar and whisk for a further three minutes.
2. Add the double cream and milk into the egg mixture and whisk well.
3. Spoon the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
   Or if you don’t have an ice cream maker:
   Spoon the mixture into a two litre container and freeze for three hours, then whisk again until smooth. Return to the freezer for another three hours, repeat this process 3-4 times and then freeze until semi-solid.
4. At this stage, you can add partially crushed fruit such as strawberries or raspberries to add some extra flavour in (it’s good enough without!)
5. You may find you need to add a splash of vodka to stop the ice cream from freezing too hard, make sure you only serve this to over 18’s however.

Ingredients

2 x 227g Cheshire Clotted Cream
2 Large Eggs
250ml Whole Milk
125ml Caster Sugar
Splash of Vodka (to stop it from freezing. Over 18s only)

Equipment

Electric hand mixer
Ice cream maker (optional)