Yield ~ 0.7 Litres / 0.7 Quarts
Prep time ~ 1 hour + chilling & freezing time
- 2 large egg yolks
- 125g (4.4oz) caster sugar
- 1 cup full fat milk
- 425g (15oz) clotted cream*
- Half a jar of strawberry jam
- Separate the egg yolks and whisk to combine
- Measure 125g (4.4oz) of caster sugar
- Warm 1 cup of milk in a saucepan over medium heat
- Add caster sugar to the milk and stir until dissolved then remove from heat
- Warm the eggs by gradually spooning the warmed milk into the eggs, stirring as you go. After adding around 1 cup the, pour the egg/milk mixture into the saucepan and stir to combine
- Return the saucepan to the stove and heat on low - medium
- Stir the mixture constantly as it warms, including the bottom and sides, and use a digital thermometer to monitor the temperature
- Once the mixture reaches 71C (160F) and the eggs have converted into a custard, remove from the heat
- Pour the mixture into a heat proof mixing bowl (or wait until cooled to pour into non heat proof bowl)
- Add 425g (15oz) of clotted cream and stir until fully combined and smooth
- Chill the mixture in the fridge overnight or by using an ice bath
- Churn the mixture in your ice cream machine according to instructions
- While churning, add half a jar of strawberry jam to a bowl and agitate with a fork until loose and spoonable
- When ice cream has finished churning, transfer to a contained in layers. Alternative one layer of ice cream with a layer of strawberry jam (strawberry jam layers don't need to cover the full surface) and finish with a swirl of jam on the top
- Place a piece of greaseproof paper (wax or baking paper) over the surface of the ice cream to make a seal (this prevents air bubbles forming on the top of the ice cream)
- Put in the freezer for 6+ hours until firm
- Serve and enjoy!
Don't have an ice cream machine or looking to upgrade?
The two ice cream makers I recommend are the Cuisinart ICE-70 and the Breville BCI600 XL. Click the images below to read more about those two machines or check out my complete guide to ice cream makers to see all the options and read the pros and cons of each.
- *If you can't find clotted cream you could use any cream that has a high fat content. Clotted cream is 55 - 60 percent fat and I found a 'double cream' by the same producer in my supermarket that has the same level of fat.
- You might notice in the video that the ice cream is a bit difficult to scoop. This is because it was frozen quite hard. I believe this is partially because of the high fat content of the clotted cream and partially because the ice cream had started to melt as I was layering it into the container so ended up with less air incorporated. If I make it again, I'll try to solve this problem by adding more eggs to the recipe, cooling the base for longer in the fridge before churning and trying to be quicker with the layering. If it still turns out hard, you can always leave it to melt a little before serving to soften it up.