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Clotted cream & ginger ice cream

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

  • Prep: 45 mins
    If using a machine
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 565
  • Carbohydrates 50
  • Saturated Fat 25
  • Sugar 40
  • Protein 4
  • Fat 41
  • Fibre 2
  • Salt 0.27

Nutrition per serving

  • Calories 565
  • Carbohydrates 50
  • Saturated Fat 25
  • Sugar 40
  • Protein 4
  • Fat 41
  • Fibre 2
  • Salt 0.27

Ingredients

  • 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)

Method

  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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