Clotted Cream no-churn ice cream wafers

Date: 30-06-2022

Clotted Cream no-churn ice cream wafers

Summer days are coming and making a no-churn ice cream is easy.  You can serve it with strawberries and cream, meringues or in this case in between waffle wafers.  Children will love them and I often put a layer of caramel on the wafer too.  Enjoy!

Ingredients (serves 4-6):

  • 1 tbsp custard powder
  • 100ml semi-skimmed milk
  • 113g pot clotted cream
  • 1 tsp vanilla bean paste
  • 200g condensed milk
  • 300ml whipping cream
  • Wafers or cones, to serve (optional)

1 In a small pan, stir together the custard powder and 2 tbsp milk until smooth. Stir in the remaining 70ml milk, plus the clotted cream (including the buttery crust) and vanilla. Set the pan over a medium heat
and bring to the boil, whisking all the time (about 3 minutes).

2Once thickened and the first bubbles pop to the surface, take the pan off the heat and scrape the custard into a large mixing bowl. Pour in the condensed milk, stir, cover and leave to cool to room temperature.

3Have a 900g loaf tin, or similar-sized freezer proof container, ready. A good tip is to line a plastic container with clingfilm. Pour the whipping cream into the custard. Using electric beaters, whisk until the custard is thick and aerated but not stiff. Spoon into the container, then cover and freeze for at least 6 hours or ideally overnight, until firm right to the middle. Leave at room temperature to soften for 10 minutes. Slice and serve sandwiched between wafers or scoop into cones, if liked.

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