Clotted cream & stem ginger ice cream

Name: Clotted cream & stem ginger ice cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 600 milliliters full-fat milk; 225 grams clotted cream; 1 vanilla pod, slit open lengthways; 6 mediums egg yolks; 85 grams caster sugar; 100 grams stem ginger, finely chopped, plus 6 tbsp syrup from the jar

Clotted cream & stem ginger ice cream is a dessert that serves 8. One serving contains 307 calories, 5g of protein, and 24g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up full-fat milk, caster sugar, stem ginger, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is perfect for Summer. Date Slice With Earl Grey Tea Bananas And Stem Ginger Ice Cream, Clotted cream splits, and The Old Fashioned Way: Clotted Cream and Scones are very similar to this recipe.

Instructions

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.

Ingredients you will need

Clotted Cream

Vanilla Bean

Cream

Seeds

Milk

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vanilla Bean

Egg Yolk

Cream

Sugar

Milk

Equipment you will use

Bowl

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.

Equipment you will use

Wooden Spoon

Frying Pan

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.

Ingredients you will need

Ice Cream

Ginger

Cream

Syrup

Ice

Equipment you will use

Ice Cream Machine

Food Processor

Bowl

Equipment

Ingredients

Servings:

600milliliters

full-fat milk 225grams

clotted cream 1

vanilla pod, slit open lengthways 6mediums

egg yolks 85grams

caster sugar 100grams

stem ginger, finely chopped, plus 6 tbsp syrup from the jar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.