Clotted Cream and Strawberry Ice Cream recipe of the gods

Nothing beats Cornish clotted cream and strawberry ice cream when the sun is shining. Or when the sun isn't shining for that matter (who am I trying to kid? I don't need an excuse). Follow the delicious recipe here and if you haven't got one already, check out the latest ice cream makers on promotion at ACHICA this week. Enjoy...

Preparation Time: 15 minutes

Freezing Time: approx 8 hours

Serves 6-8


2 large free-range eggs

125g caster sugar

2 x 227g tub Rodda’s Cornish Clotted Cream

250ml full-fat milk

250g British strawberries, hulled and halved


Whisk the eggs in a large bowl until light and frothy. Add the sugar gradually and whisk for a further 3 minutes. Add the clotted cream and milk into the egg mixture and whisk well.

Spoon the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. If you’re not using an ice cream maker, spoon into a 2-litre freezer proof container and freeze for 3 hours.  Remove form the freezer and whisk until smooth. Return to the freezer for another 3 hours. Repeat this process 3-4 times, and then freeze for 2 hours, until semi-solid.

Place the strawberries in a food processor and whiz until nearly smooth, a few piece of strawberry adds texture. When the ice cream has started to freeze but still soft, gently fold through the strawberries to create a rippled effect. Transfer to a plastic container and freeze until solid. When ready to serve remove from the freezer for 5 minutes or until slightly softened.

Get your ice cream set at the ACHICA Cuisinart promotion this week, which starts on 11 August at 7am.

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Emily Peck, Editor

View all posts by Emily Peck, Editor