Clotted cream ice cream
Dieters look away now!
Clotted cream (shown above ) is most prevalent in the West Country though can be bought in most supermarkets in the UK. The expression ‘proper job’ is an expression of satisfaction and usually accompanied with a knowing and agreeable nod.
Ingredients for the ice cream
300 g Clotted cream
300 g Finest quality store-bought fresh custard or make your own if you prefer.
100 g milk
a scant pinch of salt
The seeds from a vanilla pod – store vanilla pod in chilli orange vanilla sugar
Method for the Clotted Cream Ice Cream
If you have the time and inclination to make the custard go for it, alternatively
Combine all the ingredients in a bowl and stir to combine. Then taste if it isn’t sweet enough add some agave or golden syrup and a little more vanilla to suit you palette.
Leave to infuse for an hour if possible.
Process in an ice cream machine this is a rich, luxurious and the ultimate in luxe vanilla ice cream
Food stylist tip: Make the quenelle using two warmed dessert spoons to make, passing from one to another, the warm ( hand hot ) spoons will give an ultra smooth shine to the quenelle.
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reminds me of growing up in Devon, and playing in the river at Badger’s Holt
OOH! Sinful and delicious! Unfortunately, clotted cream is not in the lexicon of Canadian grocers. Even the ‘exotic’ sections don’t have it. Boohoo.
Hey, Liz, here you go. My recipe for clotted cream: http://sweetpaprika.wordpress.com/2010/03/04/scones-with-clotted-cream/
Oh. WOW. Looks so heavenly (and sinful at the same time)!!!
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