Steps
- 1
Pour the cream and milk into a heavy-based saucepan and place over a low heat.
- 2
Slowly bring it to a simmer and remove from the heat.
- 3
Beat the egg yolks with the sugar in a mixing bowl with a hand mixer until thick and pale.
- 4
Pour the hot cream mixture onto the yolks and whisk thoroughly.
- 5
Return the mixture to the rinsed-out saucepan.
- 6
Heat very gently until the sauce can coat the back of a wooden spoon.
- 7
Immediately peace the base of the saucepan in a bowl of cold water to prevent it overcooking.
- 8
Pour into a cool bowl and when almost cold, whisk in the clotted cream.
- 9
Transfer info an ice cream machine and churn according to the instructions.
- 10
Place the ice cream into the fridge for 15-20 minutes before serving.
- 11
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