52 | ice cream 52 | ice cream
cornish-style cornish-style dairy ice cream dairy ice cream This ice cream is a rich, indulgent affair, made with lashings of double cream, eggs Thisclotted ice cream is a (the rich,Cornish indulgent affair, and cream element), madejust witha lashings of double cream, eggs with hint of vanilla. Over-churning and clotted creama(the Cornish element), is key to creating thick, smooth with just a hint ofrecipe vanilla. consistency. This is Over-churning another is key to creating a thick, classic smoothused by adaptation of a Victorian consistency. This recipe is another my great-grandfather Albert in the 1920s. adaptation of a Victorian classic used by my great-grandfather Albert in the 1920s. 300ml double cream 400ml whole milk double cream 1300ml teaspoon vanilla extract 400mlgolden wholecaster milk sugar 120g teaspoon vanillaofextract 21 large spoonfuls thick clotted cream golden casteregg sugar 4120g large free-range yolks 2 large spoonfuls of thick clotted cream 4 large free-range egg yolks
Recipe from Ice Cream by Ben Vear, £20.00 Available from all good retailers and online
Pour the double cream, milk and vanilla into a medium or large heavy-based saucepan; Pour cream, and vanilla into tip in the halfdouble the sugar and milk the clotted cream. a medium large heavy-based saucepan; Place overor a low-to-medium heat and bring tip half thestirring sugar and the clotted cream.that to ainsimmer, frequently to ensure Place over adoesn’t low-to-medium and bring the mixture burn; doheat not allow it to to a simmer, stirring to ensure that boil. Let it simmer forfrequently about 5 minutes, then the mixture burn; allow it to remove fromdoesn’t the heat anddo setnot aside, boil. Let it simmer about 5 minutes, then remembering to stirfor occasionally. remove theyolks heat and sugar set aside, Place from the egg in a mixing remembering to together, stir occasionally. bowl and whisk using a hand or Place mixer, the egguntil yolks and sugar in a mixing electric you have a pale, thick bowlglossy and whisk and paste.together, using a hand or electric until you have pale, Bring mixer, the milk mixture backa up to athick and glossy paste. simmer, then gradually pour it into the egg Bring the milk mixture back until up toita is well mixture, whisking all the time, simmer, then gradually pour it into the egg incorporated. mixture, all the time, until it is well Returnwhisking the mixture to the saucepan and incorporated. cook for about 10 minutes on a low-toReturnheat, the mixture the saucepan and it medium stirring to constantly, to prevent cook for aboutuntil 10 minutes on a low-tofrom curdling, it has thickened enough medium heat, stirring to prevent to coat the back of theconstantly, spoon. Remove from it from curdling, until it has thickened enough heat. to Pour coat the back of the mixture intospoon. a bowlRemove or largefrom jug heat.leave it to cool at room temperature. and Pour the mixture into film a bowl largeitjug Then cover it with cling andorplace in andrefrigerator leave it to cool at room the to chill for attemperature. least 1 hour. Then cover itthe with cling film andinstructions, place it in Following manufacturer’s the refrigerator chill for at your least ice 1 hour. pour the chilled to mixture into cream Following the maker and set it manufacturer’s to churn. Once itinstructions, has finished pour the chilled into your iceice cream churning, decantmixture the partially frozen maker into and set it to churn. Once it has finished cream a freezer-friendly container and churning, the partially frozen ice leave it in decant the freezer to set solid. cream into freezer-friendly container and If you do anot have an ice cream maker, leave itthe in the freezer toon setpage solid. follow instructions 25. If you dothe notice have an ice cream maker, Remove cream from the freezer follow theminutes instructions page 25. about 15 beforeonserving so that it Remove the ice cream from the freezer can soften slightly. about 15 minutes before serving so that it can soften slightly.
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