Clotted Cream and Ginger Ice Cream
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 11hrs 0mins
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- Serves
- 6
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- Calories
- 702
This recipe uses clotted cream to create the smoothest, creamiest dessert, flecked with chunks of fiery crystallised ginger to create the perfect after dinner treat. Remember to place the freezer bowl in the freezer 24 hours in advance
recipe updated May 6, 2025
Ingredients
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- Crystallised ginger
- 150 g
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- Whole milk
- 600 g
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- Clotted cream
- 400 g
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- Stem ginger syrup
- 100 g
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- Vanilla bean seeds
- 1
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- Egg yolk
- 6
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- Caster sugar
- 100 g
Tools
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Cooking Chef XL
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Sieve
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Airtight container
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Jug
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Frozen dessert maker attachment
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Large mixing bowl
Step preview
- Fit the Creaming Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Heat - 2 minutes, 105ºC, speed Stir 1
- Pour the mixture into a jug
- Cover with plastic wrap and set aside
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl, fit the splashguard
- Whisk until pale - 2 minutes, speed 4
- While the machine is running, slowly pour the hot cream mixture
- Mix – 3 minutes, speed 1
- Remove the Whisk Tool, fit the Creaming Beater
- Heat - 15 minutes, 85ºC, speed Stir 1
- Strain the mixture through a fine mesh sieve into a large bowl
- Cover with plastic wrap and let cool
- Chill in the fridge – 2 hours
- Attach the Frozen Dessert Maker attachment to the machine
- Set the speed to Min
- Pour the chilled custard mixture into the Frozen Dessert Maker carefully
- Mix - 30 minutes, speed Min
- Remove the attachment from the machine
- Transfer the ice-cream into an airtight container
- Add crystalised ginger and stir through the ice-cream
- Freeze overnight or until set
- Serve