We had a request via Facebook for a Cornish clotted cream ice cream recipe, so we sought out a recipe from the iconic Cornish clotted cream makers at Rodda’s. Here’s their clotted cream and strawberry ice cream recipe for you to try! If you’re feeling adventurous you could also try swapping the strawberry for another fruit, or perhaps chocolate, sweets or vanilla bean. Let us know how you get on via our Facebook page and send in any Cornish recipes of your own to firstname.lastname@example.org if you’d like to be featured in this section!
2 large free-range eggs
125g caster sugar
2 x 227g tubs Rodda’s Cornish clotted cream
250ml full-fat milk
250g British strawberries, hulled and halved
- Whisk the eggs in a large bowl until light and frothy. Add the sugar gradually and whisk for a further 3 minutes. Add the clotted cream and milk into the egg mixture and whisk well.
- Spoon the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. If you’re not using an ice cream maker, spoon into a 2 litre freezer proof container and freeze for 3 hours. Remove from the freezer and whisk until smooth. Repeat this process 3-4 times, and then freeze for 2 hours, until semi-solid.
- Place the strawberries in a food processor and whiz until nearly smooth, a few pieces of strawberry adds texture.
- When the ice cream has started to freeze but still soft, gently fold through the strawberries to create a rippled effect. Transfer to a plastic container and freeze until solid.
- When ready to serve remove from the freezer for 5 minutes or until slightly softened. Serve in waffle cones or piled with fresh British strawberries.