Nothing says summer more than strawberries and clotted cream. Serve this velvety-rich ice cream with fresh fruit and a simple coulis

Ready in 25 minutes, plus cooling and freezing



400g strawberries, hulled                       1 tsp lemon juice

150g caster sugar 5 egg yolks.              300ml milk         

2 x 227g pots clotted cream                   5 egg yolks

300ml double cream                                2 tsp vanilla extract 


1 Place the strawberries in a food processor with the lemon juice and whizz until almost smooth. Set to one side. Place the milk and both creams in a pan and gently heat, taking care not to boil. In a medium bowl beat together the yolks and sugar until the sugar has dissolved.

2 Pour the hot cream mixture onto the egg mixture and combine well. Clean out the pan, set a sieve over the top and strain the egg and milk mixture back into the pan. Very gently heat, stirring all the time. Cook until the mixture thickens – it should just coat the back of a spoon.

3 Pour into a large freezer-proof container, cool then chill for 1 hour. Stir in the strawberry purée and vanilla extract and place in the freezer. Freeze for 5 hours, beating every hour to give a nice smooth consistency. Allow to soften a little before serving scoops with fresh strawberries and a fruit coulis.


If you have an ice-cream machine… pour the chilled mixture into the machine and churn until frozen. Put in a freezer-proof container, cover and freeze for up to two months


[recipe created by Catherine Hill]

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