No-churn summer cup clotted cream ice-cream
DESCRIPTION
The epitome of summer flavours, Pen Sans Summer Cup is bursting with red berry aromas and pairs perfectly with our rich Cornish clotted cream. Make this easy no-churn ice-cream in advance so you have it ready to pull out of the freezer for hot days and al fresco dessert.
INGREDIENTS
2 Large eggs
125g Caster sugar
250ml Double cream
200g Trewithen Dairy Cornish clotted cream
250ml Trewithen Dairy whole milk
200g Strawberries – frozen (defrosted) or fresh
1 tbsp Icing sugar
50ml Pen Sans Summer Cup
Garnish
Mint leaves
Strawberries
Orange slices
METHOD
In a large bowl, whisk the eggs until light and fluffy. While still whisking, add the caster sugar, one spoonful at a time and continue mixing for a few minutes. Add both creams and pour in the milk, while continuing to whisk.
Pour into a freezer-proof container (a loaf or baking tin works well) and freeze for two hours. Remove from the freezer, whisk thoroughly and return to the freezer.
In the meantime, place the strawberries and a splash of water in a small saucepan over a medium heat and cook until the strawberries break down into a sauce. Add the icing sugar and Pen Sans Summer Cup. Allow to simmer for a few minutes until the mixture reduces slightly. Set aside too cool.
Stir the strawberry sauce through the semi-frozen ice cream and, using a cocktail stick, pull it gently through to create a beautiful marbling effect. Add the remaining strawberries on top and return to the freezer until frozen – approximately one hour later. When you’re ready to serve, remove from the freezer and add fresh strawberries, mint and orange slices to garnish. Enjoy in cones or bowls.
