Create the ultimate British desert with our strawberry and clotted cream ice cream recipe.
This indulgent dessert combines two delicious British ingredients - strawberries and clotted cream! Whip up a batch and serve to all your friends and family on hot, summer days.
Recipe and image courtesy of Rodda’s, roddas.co.uk
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 a 2-litre (3½-pint) freezer-proof container and freeze for 3 hours. Remove from the freezer and whisk until smooth. Return to the freezer for another 3 hours.
Repeat this process up to 3 times, then freeze for 2 hours, until semi-solid.
Alternatively, you can use an ice-cream maker.
Put the strawberries into a food processor and blitz until nearly smooth, but leaving some chunky bits. When the ice cream has started to freeze but it is still soft, fold through the strawberries to create a rippled effect.
When ready to serve, remove from the freezer for 5 minutes, or until slightly softened.
