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Stem ginger clotted cream ice cream

9 December 2013 By Charlotte Pike 4 Comments

DSC_5941

This really is a great recipe to start making ice cream with if you haven’t before. Even if you know what you’re doing, it is a very simple and speedy recipe, without the faff of making a custard from scratch.

Adding clotted cream to ice cream gives it an extra richness, which I really like. The ginger works very well here – this ice cream is thickly studded with chunks of stem ginger. It is delicious eaten on its own, or served with pear crumble or sticky toffee pudding. Just remember to give it a good 20 minutes to thaw when you remove it from the freezer – it sets a lot firmer than many commercial ice creams.

Stem ginger clotted cream ice cream

Makes one large tub – about 8 servings

Ingredients 

1 x 217g tub clotted cream

1 x 300ml tub of top quality ready-made custard

5 tbsp stem ginger syrup

10 pieces stem ginger, chopped into 5mm pieces

Method

There are three ways to make this ice cream: with an ice cream machine, with a stand mixer (which I use) and by hand.

Using an ice cream machine, simply whisk together the custard and cream and pour into the machine with the remaining ingredients and set according to the manufacturer’s instructions.

I make ice cream in the Kitchen Aid. Place the cream and custard into the bowl with the whisk attachment and whisk until smooth. Add the ginger and ginger syrup and whisk well. Pour into a plastic container, seal the lid and freeze for an hour. After an hour, remove from the freezer, and tip the contents into the mixer again. Whisk well, return to the freezer for a further hour. Repeat this process three times, before leaving the ice cream to freeze completely.

To make this by hand, use an electric whisk and a large bowl using the same method as above.

Filed Under: Baking, Recipes Tagged With: clotted cream ice cream recipe, hand made ice cream recipe, homemade ice cream recipe, ice cream recipe no machine, recipe stem ginger ice cream, stem ginger and clotted cream ice cream

Reader Interactions

Comments

  1. Laura@howtocookgoodfood says

    11 December 2013 at 10:20 am

    I think I would love this with Christmas pudding too. I do find brandy butter over rated and stem ginger works so well as an ice cream flavour. I love how easy your recipe is too!

    Reply
    • Charlotte Pike says

      25 December 2013 at 4:15 pm

      Thanks Laura- that sounds like an excellent match!

      Reply
  2. Andrea Preece says

    5 December 2014 at 12:57 pm

    Thank you – this has become a staple in my freezer & a real family favourite just so simple & lovely. I use an ice cream maker & I can’t always get hold of stem ginger so use crystalised ginger & an organic ginger syrup which is just as nice but is a bit sweeter

    Reply
    • Charlotte Pike says

      7 December 2014 at 5:39 pm

      Thank you Andrea – that’s wonderful to hear!

      Reply

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About Charlotte

Charlotte Pike, award-winning cookbook author, cookery teacher and chef.

Author of five bestselling cookery books, leading independent cookery teacher and private chef, running Charlotte's Kitchen catering company. Charlotte is also the current Chair of the Guild of Food Writers.

Charlotte is known for her recipes that really work, and as a professionally trained chef who writes about food.

Charlotte lives in the English countryside and is passionate about great home cooking using the best seasonal ingredients.

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