Custardy and Rich Clotted Cream Ice Cream
In searching for ways to use clotted cream (the amazing spread that’s a cross between butter and whipped cream), I came across several recipes for clotted cream ice cream. Each claimed that clotted cream ice cream was the ultimate ice cream experience – totally rich and decadent. Of course, I had to try it!
I made two batches of ice cream at the same time (no one in my household was upset about this!). My husband, Jonathan, is always begging me to make ice cream. It’s his favorite dessert!
I made one batch the typical way – using whole milk and heavy whipping cream. In the second batch, I replaced all of the heavy whipping cream with clotted cream.
I’m not going to say that the clotted cream ice cream was better, only that it was different.
Clotted cream ice cream reminds me of frozen custard in that it’s much thicker than regular ice cream. Remember when I made homemade frozen custard that was so thick you could turn the cup upside-down without the custard falling out (see the photo below)?
Clotted cream ice cream is almost that thick. Plus, it’s creamy and velvety smooth – a complete indulgence.
Choosing whether to use heavy whipping cream instead of clotted cream in your ice cream is a personal preference. If you like your ice cream light and airy, stick with heavy whipping cream. If you want to try something more dense and custard-like, give clotted cream a go.
Clotted Cream Ice Cream Recipe
When I make ice cream, I almost always use the ice cream base from Jeni’s. I adore their ice cream! Who’s with me?!
I adapted Jeni’s recipe when I made my clotted cream ice cream, substituting the heavy cream for clotted cream. If you live somewhere where clotted cream is easy to find, you can simply purchase it. If not, or if you want to save some money, you can follow my recipe to make homemade clotted cream.
I also added vanilla bean paste to the ice cream. If you haven’t yet discovered vanilla bean paste and my obsession with it, you need to read my vanilla bean paste post ASAP. Using vanilla bean paste is such an easy way to impart a vanilla bean flavor to all of your baked goods (and ice creams!).
Clotted Cream Ice Cream
- 2 cups whole milk
- 4 teaspoons corn starch
- 1 1/4 cups clotted cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon salt
- 3 tablespoons cream cheese room temperature
- 1 1/2 tablespoons vanilla bean paste you can substitute vanilla extract
- In a small bowl, whisk together 1/2 cup of the milk and the corn starch to form a slurry. Set aside.
- In a medium-sized saucepan, whisk together the remaining 1 3/4 cups milk, clotted cream, sugar, corn syrup, and salt.
- Bring to a boil over medium-high heat. Boil for four minutes.
- Whisk in slurry and continue to whisk until thickened, about two minutes.
- Place cream cheese in a large bowl and pour a small amount (about 1/4 cup) of the hot liquid over the cream cheese. Whisk to combine.
- Pour the remaining liquid over the cream cheese and continue to whisk until smooth.
- Whisk in vanilla bean paste.
- Cool to room temperature.
- Cover tightly with plastic wrap - pressing the plastic wrap directly onto the liquid. Refrigerate until cold (at least three hours).
- Churn following your ice cream maker's instructions.
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