How To Make

Clotted Cream Ice Cream

Dairy Recipes

The Ingredients

  • 2 large free-range eggs
  • 125g caster sugar
  • 1 x 454g tub of Stamfrey Farm clotted cream
  • 250ml full-fat milk


  1. Whisk the eggs in a large bowl until light and frothy.
  2.  Add the sugar gradually and whisk for a further three minutes.
  3. Blend  the clotted cream and milk together, then add to the egg mixture and whisk well.
  4. Spoon the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
  5. If you’re not using an ice cream maker, spoon the mixture into a two-litre freezer-proof bowl and freeze for three hours. Remove from the freezer and whisk until smooth. Return to the freezer for another three hours. Repeat this process 3-4 times, and then freeze for two hours until semi-solid.Delicious with warm rhubarb crumble or chocolate brownies.