Jersey Clotted Cream and Blackberry Ice Cream

A luxurious homemade ice cream showcasing the creamy richness of Jersey clotted cream and the sweet-tart burst of fresh, local blackberries. The touch of Jersey Royal potato adds a subtle earthiness and helps to improve the ice cream's texture.

Prep Time

20 minutes

Total Time

30 minutes + chilling/freezing

Calories

4537 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.87/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500mlJersey Milk(Full fat for the best creaminess)

£1.20

250mlJersey Double Cream(For extra richness)

£2.50

200gJersey Clotted Cream(Use the best quality you can find!)

£3.50

300gFresh Blackberries(Locally sourced, if possible)

£3.00

150gCaster Sugar(Adjust to your sweetness preference)

£0.40

50gJersey Royal Potato(Cooked and mashed, finely pureed.)

£0.30

1tspLemon Juice(Brightens the flavor of the blackberries)

£0.10

1tspVanilla Extract(Optional, for added flavour)

£0.20

Total Cost

£11.20

£1.87 per serving

Instructions

1.
Gently heat the Jersey milk, double cream, and sugar in a saucepan over medium heat, stirring until the sugar is dissolved. Do not boil.
2.
In a separate bowl, mash the cooked Jersey Royal potato very finely. It is important that this is smooth, use a blender if necessary
3.
Add the mashed potato and vanilla extract (if using) into the saucepan, stir through. Continue to cook for a further 5 minutes until slightly thickened.
4.
Remove from the heat and allow to cool slightly.
5.
While the mixture is cooling, prepare the blackberries. Gently heat 200g of blackberries in a separate pan until they begin to break down and release their juices. Stir in the lemon juice.
6.
Strain the blackberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds and set the blackberry puree aside.
7.
Once the milk mixture has cooled slightly, whisk in the Jersey clotted cream until fully combined and smooth.
8.
Gently fold the blackberry puree into the cream mixture. Chop the remaining 100g of fresh blackberries and gently stir them in.
9.
Pour the mixture into a container, cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
10.
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, pour the mixture into a freezer-safe container and freeze for 3-4 hours, stirring every 30 minutes to break up ice crystals.
11.
Once the ice cream has reached your desired consistency, transfer it to an airtight container and freeze for at least 2 hours before serving.

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My Notes

Nutrition Information

Nutrition per serving (242g)

4537 kcal / 18983 kJ

Carbs

234g

90% of RDA

Fat

382g

546% of RDA

Protein

46g

92% of RDA

Detailed Breakdown

Fibre

24 g

80% of RDA

Sugar

200 g

222% of RDA

Sodium

140 mg

6% of RDA

Saturated Fat

240 g

1200% of RDA

Chef's Tips

For a smoother ice cream, blend the chilled mixture before churning. This will help to break down any small ice crystals that may have formed.

Serve with fresh blackberries and a dollop of extra Jersey clotted cream for a truly decadent dessert.

Adjust the amount of sugar to your preference, depending on the sweetness of the blackberries.

If you are dairy free, you could substitute the dairy ingredients for dairy free alternatives.

Cooking Equipment

Saucepan

Blender or Food Processor

Ice Cream Maker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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