For the last few weeks we’ve been enjoying some absolutely fantastic British strawberries grown by a fruit farmer in Cheddar. We usually have them chopped up, sweetened with a touch of sugar, doused in cream, with a splash of Pedro Ximinez. Sometimes, meringue is broken in, to make an Eton Mess (also great in ice lolly form).
Recently, we bought a large tub of clotted cream – a wonderfully rich and thick cream made by gently heating full-cream cows milk. As it cools, it forms a thick crust (also known as a clot) as some of the fat rises to the surface. I’ve always adored clotted cream served on traditional scones with a delicious homemade jam, and it’s dreamily good with hot sticky toffee pudding! Clotted cream is also a wonderful base for ice cream, so thick and rich on its own that you don’t need to faff about making a custard.
This simple ice cream recipe is very straightforward, combining fresh strawberries, sugar, clotted cream and a generous glug of Pedro Ximénez. Pedro Ximénez is a sweet, dark, fortified, dessert sherry made from a grape varietal of the same name, and is I adore its rich raisins and molasses flavour. It only amounts to a tiny splash per scoop of ice cream, but leave it out if you prefer a no-alcohol recipe.
As there’s no custard base in this recipe, there’s no cooking involved, making this a nice recipe to pull together when it’s too hot to be in the kitchen next to a hot stove or oven.
Strawberry and Clotted Cream Ice Cream with Pedro Ximinez Sherry
This recipe makes just over a litre of ice cream, perfect to fill a litre box and have one bowl left for the cook!
- 750 grams ripe, fresh strawberries
- 150 grams caster sugar
- 230 grams clotted cream (or extra thick double cream)
- 2-3 tablespoons Pedro Ximinez sherry (optional)
You will need a blender or food processor, and an ice cream machine. Most ice cream machines produce slightly soft ice cream, as the paddle can't turn when the mixture gets too firm, so its best to freeze for a few hours before serving.
Clotted cream is wonderful in this recipe, but you can also use extra thick double cream – the kind that's thick enough that a spoon can stand up in it.
If you don't have Pedro Ximinez, you can substitute with any sweet sherry or port.
Pre-freeze your ice cream machine's bowl (or switch on the pre-cooling function if your machine has integrated cooling).
Wash and hull the strawberries.
Place strawberries, sugar and sherry into a blender or food processor and whiz until you have a smooth liquid.
Add the clotted cream and blend again until the cream is fully mixed in.
Check the taste, so you can adjust if necessary – you may need additional sugar if your strawberries are not very sweet. You want the mix to taste slightly over-sweetened at this stage, since sweetness is muted by freezing.
Transfer the mix to your ice cream machine and switch it on to churn.
Once the machine has finished, transfer the ice cream into a suitable container and put into the freezer to firm up further.