Home-Made 99's with Clotted Cream Ice Cream

I can't believe my little blog turn's 2 today!!!  The birthday nearly passed me by, but reading C's post over at Cake, Crumbs and Cooking the other day jogged my memory ... thanks C! So with no special post planned I think now is the time to share with you one of the most delicious ice cream's I've ever come across ... well ... all ice cream is delicious, but this one has clotted cream in it and it reminds me of the Devonshire Ice Cream we used to get at my Granny's house when I was little!

Clotted Cream Ice Cream
250ml whole milk
3 large free range eggs
150g caster sugar
227g tub clotted cream
250ml double cream
Ice cream cones and flakes, to finish

Gently heat the milk in a saucepan, bringing it almost to the boil, then remove from the heat.  In a bowl, whisk the egg yolks and sugar together, then slowly pour over the hot milk, stirring continuously.  Pour the mixture back into the cleaned pan and cook slowly over a gentle heat, stirring continuously, until it forms a custard thick enough to coat the back of a spoon.  pour through a sieve into a bowl and set aside to cool completely.

Put the clotted cream in a bowl and beat to loosen.  Put the double cream in another bowl and whip until it starts to form soft peaks.  Fold both into the cooled custard, then spoon into an ice cream maker.  Freeze according to the manufacturer's instructions.  If you don't have an ice cream maker, spoon the mixture into a 2 litre container and freeze for 3 hours, then whisk with an electric hand whisk until smooth.  Freeze for another 3 hours.  Repeat this process 2-3 times, then freeze for 2 hours until semi solid.

Take the ice cream out of the freezer and leave to soften for a few mins.  Scoop into cones and finish each with a half stick of flake. 

Makes 1 litre of ice cream, enough for 10 cones
Delicious, Aug 11