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Devon Clotted Cream Ice Cream




Source of Recipe


FoodTv


Recipe Introduction


Courtesy of: Return of the Chef
Episode: Episode: 006
Host: John Burton Race


List of Ingredients




600 ml full fat milk
600 ml Devon clotted cream
60 ml glucose (liquid)
1 x vanilla pod
240 g egg yolks (approximately 8)
240 g caster sugar


Recipe



Put the milk, clotted cream and liquid glucose into a saucepan.


Cut a vanilla pod into 2 lengthways and with the point of a sharp knife scrape out the seeds and add to the milk. Do not throw away the empty pod as you can use this to make vanilla sugar. (Just place the pod into a kiln jar and cover it with caster sugar and seal it. After a week the sugar will take the flavour and smell of the vanilla. Great in cakes or sweet sauces and jams).


Put the saucepan on the stove to boil and take it off the heat when it reaches boiling point.


Place the egg yolks into a bowl and add the sugar. Whisk together until pale in colour and thick in texture. This takes about 7 minutes using a food mixer, or twice as long by hand.


Whisk the milk and cream into the egg yolks and sugar and pour the mixture back into the saucepan.


Stir the mixture continuously over a low heat until it thickens and coats the back of a spoon. You must not allow the mixture to boil or the eggs will scramble and it will be ruined.


Strain the mixture or ice cream base through a fine sieve into a clean bowl and allow it to cool.


When cold pour the mixture into your ice cream machine and churn it. It will take about 40 minutes to ice and thicken. Transfer it to the freezer. It will be ready to eat after 1 or 2 hours.