Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Clotted cream & stem ginger ice cream

Add a zing to your ice cream with Rick Stein's spicy suggestions

  • Prep: 15 mins
    Cook: 15 mins
    Plus cooling, overnight chilling and freezing
  • Serves 8
  • More effort
  • Serves 8
  • More effort
  • Calories 363
  • Carbohydrates 31
  • Saturated Fat 14
  • Sugar 31
  • Protein 5
  • Fat 25
  • Fibre 0
  • Salt 0.13

Nutrition per serving

  • Calories 363
  • Carbohydrates 31
  • Saturated Fat 14
  • Sugar 31
  • Protein 5
  • Fat 25
  • Fibre 0
  • Salt 0.13

Ingredients

  • 600ml full-fat milk
  • 225g tub clotted cream
  • 1 vanilla pod, slit open lengthways
  • 6 medium egg yolks
  • 85g caster sugar
  • 100g stem ginger, finely chopped, plus 6 tbsp syrup from the jar

Method

  1. Put the milk and clotted cream into a non-stick pan. Scrape out the seeds from the vanilla pod, add pod and seeds to the milk and cream, and bring almost to the boil. Set aside for 20 mins.

  2. Cream the egg yolks and sugar together in a bowl. Bring the milk and cream back to the boil, remove the vanilla pod, then pour the mixture onto the egg yolks, stirring all the time.

  3. Strain the mixture back into the cleaned-out pan and cook over a gentle heat, stirring constantly, until the mixture has thickened and lightly coats the back of a wooden spoon. Do not let the mixture boil or it will curdle. Pour back into the bowl and leave to cool, then cover and chill overnight. The next day, churn in an ice-cream maker, stirring the stem ginger and syrup into the mixture just before freezing. If you do not have an ice cream machine, you can pour the mixture into a shallow container, cover and freeze until firm but not rock hard, then whizz in a food processor until smooth. Re-freeze and repeat the process 2-3 times more. Store in the freezer until needed.

Suggested recipes from this collection...