This really is a great recipe to start making ice cream with if you haven’t before. Even if you know what you’re doing, it is a very simple and speedy recipe, without the faff of making a custard from scratch.
Adding clotted cream to ice cream gives it an extra richness, which I really like. The ginger works very well here – this ice cream is thickly studded with chunks of stem ginger. It is delicious eaten on its own, or served with pear crumble or sticky toffee pudding. Just remember to give it a good 20 minutes to thaw when you remove it from the freezer – it sets a lot firmer than many commercial ice creams.
Stem ginger clotted cream ice cream
Makes one large tub – about 8 servings
1 x 217g tub clotted cream
1 x 300ml tub of top quality ready-made custard
5 tbsp stem ginger syrup
10 pieces stem ginger, chopped into 5mm pieces
There are three ways to make this ice cream: with an ice cream machine, with a stand mixer (which I use) and by hand.
Using an ice cream machine, simply whisk together the custard and cream and pour into the machine with the remaining ingredients and set according to the manufacturer’s instructions.
I make ice cream in the Kitchen Aid. Place the cream and custard into the bowl with the whisk attachment and whisk until smooth. Add the ginger and ginger syrup and whisk well. Pour into a plastic container, seal the lid and freeze for an hour. After an hour, remove from the freezer, and tip the contents into the mixer again. Whisk well, return to the freezer for a further hour. Repeat this process three times, before leaving the ice cream to freeze completely.
To make this by hand, use an electric whisk and a large bowl using the same method as above.