5.0 from 3 votes
Clotted Cream and Raspberry Ripple Ice Cream
Clotted Cream and Raspberry Ripple Ice Cream, a delicious homemade ice cream recipe that is rich, super creamy and indulgent. Made in an ice cream maker for a creamier texture, this ice cream is a classic British summer treat for all ages.
Prep Time
10 mins
Cook Time
10 mins
Chilling and Freezing Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 8 scoops
Calories: 340 kcal
Course:
Dessert
Cuisine:
British
Ingredients
- 250 ml full-fat milk
- 350 g Clotted cream
- 250 g fresh raspberries
- 3 egg yolks
- 50 g caster sugar
- 1 vanilla pod
Instructions
- To make the vanilla custard base, add the egg yolks and sugar to a mixing bowl, and use a hand mixer to beat them well until they triple their volume and have a pale yellow colour.
- In a pan set over a medium heat, add the milk and clotted cream, and use a sharp knife to split the vanilla pod so you can scrape the seeds off - I also leave the pod in the pan until the mixture heats up to release more flavour.
- Remove the warm mixture before it starts to boil, we need it warm not hot - remove the vanilla pod at this stage.
- Pour it over the egg mixture, whisking well to prevent the eggs from scrambling.
- Return the pan to the heat, and simmer it until it thickens and coats the back of a spoon.
- Leave the mixture to cool down completely, then refrigerate it for 1-2 hours.
- To make the raspberry sauce, add the raspberries to a blender, and blitz well.
- Add the mixture to a pan and leave it to simmer for 5 minutes or until it reduces into a thicker sauce.
- Pass the sauce through a sieve to remove the seeds, then leave it to cool down completely.
- Churn the ice cream according to the manufacturer's instructions.
- Transfer the ice cream to a freezer-friendly container, add the raspberry sauce, and use a teaspoon to swirl the sauce around and blend it with the ice cream.
- Freeze for 3-4 hours until solid enough to scoop.
Cup of Yum
Notes
- Ice cream maker can differ greatly, but with the one I use I get the best results when I freeze the ice cream maker bowl for at least 24 hours before using it. The longer, the better results.
- Also, make sure the ice cream mixture is chilled before adding it to churn, as if it's warm enough, it will not be churned well.
- If you make the ice cream without an ice cream maker, simply transfer it to a freezer-friendly container, and take it out of the freezer every 1-2 hour to stir it, which helps avoid ice particles in the ice cream.
Nutrition Information
Calories
340kcal
(17%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Cholesterol
147mg
(49%)
Sodium
16mg
(1%)
Potassium
141mg
(4%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
335IU
(7%)
Vitamin C
8mg
(9%)
Calcium
81mg
(8%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8scoops
Amount Per Serving
Calories 340
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 147mg | 49% |
| Sodium | 16mg | 1% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 81mg | 8% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.