Strawberry and clotted cream ice cream

Let’s cheer up with a nice treat while waiting for the sun to come out in London. I might be waiting a long time according to the weather forecast.  Inspired by Wimbledon, I made some ice cream using very juicy and sweet Good Natured Strawberries from Scotland and luxurious Roddas cornish clotted cream.

strawberry and clotted cream ice cream

equipment

food processor or blender

1L container suitable for freezer

1 pairing knife to clean and cut the strawberries

2 x spoons

can opener

Ingredients

500gr of Strawberries 

5 tablespoons of caster sugar

small pot of Roddas cornish clotted cream

1 can of evaporated milk (400ml) cold – leave in the fridge overnight before using it

Method

1. clean the strawberries with a damp cloth or paper towel and cut the tops off the strawberries
2. blend  the strawberries with the sugar and the clotted cream very well.

3. In a large mixing bowl, beat the chilled evaporated milk until it has doubled and thick.

4. Gently mix the evaporated milk and the strawberry mix to combine. 

5. Transfer the mixture to an ice cream maker and churn for 20 minutes or according to the manufacturers instructions. Alternatively, if you don’t have an ice cream maker, place the mixture in a freezer proof box and freeze until just beginning to set around the edges. 
6. Remove from the freezer and beat well with a fork then return to the freezer until firm. Overnight works best. 

It makes about  1 litre  of smooth velvety ice cream.

Evaporated milk is a great way to make ice cream if you don’t have an ice cream maker. Nice and easy. The hardest part of this recipe is the waiting for the ice cream to set.

Thanks for Wild Card PR for sending the Good Nature strawberries and Rodda’s clotted cream.

strawberry and clotted cream ice cream