Easy Cornish Clotted Cream Ice Cream Recipe
Another Cornish classic – clotted cream ice cream! If you’ve spent the summer down in Cornwall, you’ll know that the Cornish make some of the creamiest, tastiest ice cream using a special ingredient: clotted cream. My version is probably the quickest and easiest way to whip up a quick batch of Cornish ice cream using only TWO ingredients!
For more tastes of Cornwall, try my moist buttermilk scones recipe or traditional Cornish splits served with clotted cream and jam. Dessert is served! Looking for a lunch that’s great hot or cold? Try this easy Cornish pasty recipe. You won’t be dissappointed!
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Ingredients needed for Cornish Ice Cream
Scroll down to the recipe card for exact quantities.
Ready-made custard – try and go for the highest quality in vanilla. I went for this Madagascan vanilla version.
Clotted cream
The History of Cornish Ice Cream
Cornish ice cream originates in Cornwall, England. It is made with an ingredient which is no secret in Cornwall: Cornish clotted cream – a thick cream with a high fat content (55-60%) that is traditionally made by slowly heating unpasteurized milk and then cooling it.
Today, it is still made with milk from many dairy farms in Cornwall, though Cornish ice cream (and its various brands, like delicious Kelly’s ice cream) can be found in supermarkets throughout the United Kingdom.
Some say it could be made with regular ice cream and vanilla extract but that wouldn’t be the proper Cornish way. Some Cornish companies, such as one in East Looe, claim to make Cornish ice cream from only Cornish milk and cream.
Cornwall’s connection to dairy production dates back to the Middle Ages, when its mild climate and Cornwall’s lush green pastures supported livestock farming. Cornish dairy farmers did not begin producing cream-based ice creams until the nineteenth century, when it became popular in England.
Cornish ice cream experienced a boom in popularity during the 1920s, when tourists began flocking to Cornwall’s beaches. The Local dairy farmers saw a chance to serve these tourists by selling ice cream made from their creamy dairy without artificial preservatives. Cornish ice cream was sold by the scoop at beach stands and small shops, and it quickly became a must-have for anyone visiting the seaside.
Today, Cornish ice cream is synonymous with quality. The European Union granted Cornish ice cream Protected Designation of Origin (PDO) status, which requires that it be made in Cornwall and contain at least 5% dairy fat to ensure authenticity and quality.
Equipment needed
Large mixing bowl
A whisk
A container to hold your ice cream in once churned (see below for suggestions)
An ice cream maker – we use the Cuisinart Ice Cream and Gelato Maker. It’s never failed me and makes the creamiest ice cream! No need to pre-freeze bowl either.
How To Make Cornish Clotted Cream Ice Cream (step by step)
Step 1 – Pour the custard and clotted cream into a large mixing bowl and mix together with a whisk until smooth.
Step 2 – Pour the mixture into your ice cream maker and churn for around 50 minutes.
Step 3 – Once the churning has finished, decant into your desired container and pop into your freezer until ready to serve. Enjoy!
How To Store Your Ice Cream
You’ve made your delicious and tasty proper cornish ice cream; now what? Unless you plan to eat it right away, you’ll most likely need to store it, and we’re here to show you how.
Double-check the freezer temperature; it’s amazing how cold they can be. The optimal temperature to store ice cream is 0ºF/-18ºC.
Use airtight ice cream containers. Make sure the airtight containers you use are freezer-safe. Our favourite is these sweet pastel-coloured tubs with silicone lids (like the one in the photo above).
Some people like to cover their ice cream with plastic wrap to prevent ice crystals from forming. I personally haven’t done this but it’s an option.
If possible, store the ice cream in the back of the freezer, which is less likely to experience temperature changes when the freezer door is opened and closed. This temperature change may cause the ice cream to become grainy, which is undesirable.
Recipe variations and New Flavours
Here are some fun and delicious variations you can try to make Cornish ice cream even more special:
Cornish Sea Salted Caramel Ice Cream
Ingredients: Cornish clotted cream, whole milk, sea salt, caramel sauce (or homemade caramel).
How to: Add a swirl of caramel sauce and a pinch of Cornish sea salt to the base before churning. This blend of sweet and salty creates a delightful contrast.
Honeycomb Crunch Cornish Ice Cream
How to: Fold in homemade or store-bought honeycomb pieces just before freezing. The crunchy honeycomb adds texture and a toffee-like sweetness.
Cornish Fudge and Toffee Ice Cream
Method: Add fudge chunks and drizzle toffee sauce in layers as you pour the mixture into the container to freeze. The result is a rich, creamy ice cream with pockets of chewy fudge.
Strawberry and Elderflower Cornish Ice Cream
How to: Puree strawberries and mix in elderflower cordial for a fragrant, fruity twist. Fold into the clotted cream base and freeze for a fresh summer flavour.
Clotted Cream and Rhubarb Ripple
How to: Swirl rhubarb compote through the ice cream before freezing. The tartness of the rhubarb pairs beautifully with the rich clotted cream.
Hazelnut and Dark Chocolate Cornish Ice Cream
How to: Fold in roasted hazelnuts and chunks of dark chocolate before freezing. This gives a nutty, slightly bitter taste that balances the sweetness of the ice cream.
Blackberry and Cornish Gin Ice Cream
How to: Add blackberry puree and a small splash of Cornish gin to the mixture. The gin brings out the berry flavours, and the alcohol keeps the ice cream soft.
Serving suggestions
While there is no justification to fix something that’s not broken, we can improve on what already works well. Consider pushing those cones to the side and forget about scooping that ice cream into a bowl when there are so many other creative ways to serve your favourite frozen treat.
Make ice-cream sandwiches
The options here are limitless. Start by sandwiching some ice cream between two of your favourite cookies. But why stop there? How about two squares of fudge, sponge cake, or digestives/graham crackers? Consider melting marshmallows and creating treats out of cereal or your other favorite sweet snack foods.
Serve it for “breakfast”
We use the term breakfast loosely. It’s a little-known fact that ice cream tastes great with breakfast foods like waffles, French toast, and pancakes. This is especially true if you serve the dish with a tasty berry compote or warm maple syrup. On second thoughts, feel free to serve these as dessert.
Make a shake
A cone isn’t always ideal for eating ice cream on the go. A shake, on the other hand, is as simple as sipping your morning coffee on the way to work. Simply combine ice cream and milk in a blender for a quick and simple shake. Feel free to include any other fun add-ins, like crushed candy or sprinkles.
Serve it with soda
Root beer floats and Boston coolers are popular ice cream and soda combinations, but they’re far from the only ones. Get creative with your ice cream and soda combinations. Chocolate-covered cherries are delicious, so why not try cherry soda with chocolate ice cream? For a strawberry cream treat, try strawberry ice cream mixed with cream soda.
Combine desserts
We all know that pie a la mode is served with ice cream, but you can also make an ice cream pie. Simply layer your favorite frozen treats into a pie crust and top with whipped cream. Place the pie in the freezer to allow the whipped topping to firm up before serving with hot fudge or caramel on the side.
Frequently Asked Questions
What makes cornish ice cream different?
Cornish ice cream, whether homemade or purchased, captures the essence of Cornwall: stunning landscapes, locally sourced ingredients, and a dedication to culinary excellence. Serve scoops of delicious homemade Cornish ice cream in cones, bowls, or alongside your favorite desserts for a delicious taste of this popular treat.
Creamy Indulgence: Cornish ice cream is known for its exceptionally creamy texture, which stems from the high-quality cream used in its production. The rich and luxurious mouthfeel distinguishes it from traditional ice cream, making each scoop a truly indulgent experience.
Locally Sourced Ingredients: The ingredients in Cornish ice cream are often sourced locally from Cornwall’s local dairy herds, which contribute to its exceptional taste. Fresh cream, milk, and free-range eggs help to make the ice cream smooth and rich, while locally grown fruits and flavorings add to its natural appeal.
Traditional Production Methods: So many Cornish ice cream makers use traditional production methods, emphasizing small-batch craftsmanship and attention to detail. Churning the ice cream slowly and using high-quality ingredients yields a superior product that embodies the essence of artisanal craftsmanship.
What is clotted cream?
Depending on which side of the Tamar you’re on, clotted cream either arrived in Penzance around 500BC through Phoenician trade—certainly, Middle Eastern kaymak cream is similar—or was first served by the Benedictine monks of Tavistock Abbey in the 11th century.
Traditionally, milk was gently heated on top of the range until the cream rose to the surface and was removed with a paddle; the skimmed milk left behind was fed to the pigs and turkeys.
Today, a separator is used, and the cream is pasteurized, baked to form a crust, and chilled until set.
In conventional Cornish farmhouses, clotted cream was made in the kitchen rather than the dairy, when the milk was at its richest and most abundant. The milk was gently simmered but not boiled before being allowed to cool overnight. The next day, the cook would skim off the cream that had formed a blanket on the surface. A skilled maker could roll it up like a Swiss roll. Today’s process is more mechanized. The cream is skimmed from fresh milk and scalded in trays to reach the desired consistency.
Cornish clotted cream is a protected designation under European and UK law, and among other requirements, the cream’s milk must come from Cornwall. Cornish clotted cream has a dense texture and a rough, partly crystalline, golden crust on top.
Can I make a vegan Cornish ice cream?
To make this Cornish ice cream vegan, you could try a vegan custard mixed with a vegan clotted cream. Do let me know the results if you try this!
Cornish Clotted Cream Ice Cream
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 ice cream container
- 1 ice cream maker
Ingredients
- 500 g Ready-made custard
- 226 g Clotted cream
Instructions
- Pour the custard and clotted cream into a large mixing bowl and mix together with a whisk until smooth.
- Pour the mixture into your ice cream maker and churn for around 50 minutes.
- Once the churning has finished, decant into your desired container and pop into your freezer until ready to serve. Enjoy!
