Perhaps it’s an age thing but although I love chocolate, chocolate ice cream leaves me cold. For me a good vanilla ice cream takes some beating if you find one that both tastes good and is not like reading the contents of a chemistry set. Most people shy away from making ice cream and I do admit equipment manufacturers seem to offer very little choice when it comes to ice cream makers. Even in professional circles machines usually start at about £750 ($1400). But wait you don’t need a machine to make good ice cream just a little patience.
So if you like vanilla ice cream you will love clotted cream ice cream because the taste is well……. deluxe creamy!!! I’ve been promising my sister this recipe ever since I made it so I’d better press on.
8 egg yokes
250g (10oz) clotted cream
200ml (2/5 pint) milk
300ml (3/5 pint) Double Cream
1 large vanilla pod
100g (4oz) caster sugar
1. Place a stainless bowl into one of your freezer compartments.
2. Split open your vanilla pod; scrape the seeds into a non-stick medium sized saucepan.
3. Add the pod itself and the milk and cream.
4. Bring to a simmer and remove from the heat and allow to stand so the liquid takes on a good vanilla flavour.
5. Place your egg yokes in your machine-mixing bowl and add the sugar.
6. Whisks the yokes and sugar for a couple of minutes.
7. Remove the pod from your cream/milk mixture and save* then whisk the liquid into the egg yokes.
8. Pour the mix back into a clean larger non-stick saucepan and put on a medium high heat. Stir the mixture constantly making your spatula/spoon is touching the base of the saucepan. Because this has a high ratio of egg yoke this mix will thicken quickly. It does not need to boil or you will have scrambled eggs.
9. Once it has thickened enough to coat the back of your spoon remove from the heat and strain back into your mixing bowl.
10. Whisk the custard mix until it is cool and slightly thickened.
11. Pour into you frozen bowl and place back in the freezer.
12. Allow the custard to begin to freeze and then whisk it to break up the ice crystals then place back in the freezer.
13. Once your ice cream is about half set fold in the clotted cream and spoon the mixture into a plastic storage container and freeze.
14. This process takes time but once the freezing process begins you can do other things and come back to it.
To Serve
Serving homemade ice cream does require you putting it in the fridge for about 25 before to make it soft enough to scoop. However, the taste and the texture will make it all worth it. I have to confess when I made this ice cream for a family lunch I ended up quietly taking home the leftovers when no one was looking!!!
