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Clotted Cream Ice Cream
Clotted cream ice cream reminds me of frozen custard in that it's much thicker than regular ice cream.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Freeze
3
hours
hrs
Total Time
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
servings
Calories:
371
kcal
Author:
Stefani
Ingredients
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
US Customary
-
Metric
Instructions
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.
Video
Notes
Yield: about 1 quart of ice cream
Nutrition
Calories:
371
kcal
|
Carbohydrates:
27
g
|
Protein:
2
g
|
Fat:
27
g
|
Saturated Fat:
17
g
|
Cholesterol:
72
mg
|
Sodium:
120
mg
|
Potassium:
120
mg
|
Sugar:
26
g
|
Vitamin A:
320
IU
|
Calcium:
96
mg