Cornish Clotted Cream Ice Cream is a traditional English recipe (from Cornwall) for a classic baked rice pudding made with milk, double cream and clotted cream. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Clotted Cream Ice Cream.
Combine the cream and milk in a heavy-based saucepan and place over low heat. Slowly bring to a simmer, making sure to take off the heat before it comes to a boil.
In a heat-proof bowl, combine the egg yolks, sugar and vanilla seeds (if using). Beat with a hand mixer until thick and pale.
Whilst beating constantly add the hot cream mixture as a slow, steady stream. Whisk thoroughly then return to your saucepan and place back on the heat.
Heat very gently until the custard is thick enough to coat the back of a wooden spoon.
Immediately take the saucepan off the heat and plunge the base into a bowl of cold water to stop further cooking.
Pour into a cold bowl and allow to cool. When almost at room temperature whisk in the clotted cream.
Transfer to an ice cream machine and churn according to the manufacturer's instructions. Store in your freezer.
When ready to serve, place the ice cream in your refrigerator for 15-10 minutes to soften before serving.
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