Clotted Cream Ice Cream
- 500ml whipping cream
- 150g caster sugar
- 6 medium free range eggs (yolks only)
- 250g clotted cream
- ½ teaspoon vanilla essence
Put the whipping cream and half of the caster sugar into a saucepan and bring to the boil.
Whisk the six egg yolks and the rest of the caster sugar until the mixture is fairly stiff, then add to the saucepan, stirring all the time. Heat the mixture up slowly until it thickens and coats the back of a wooden spoon. Turn off the heat.
When the mix has cooled slightly add the clotted cream and vanilla essence. Pour into a rigid plastic container and put in the freezer, remembering to stir the mix every now and then!
Once the ice cream has thickened and set its ready to eat!