Love a cream tea? You'll adore this frozen cream tea ice cream! It's studded with pieces of scones, raspberry jam and clotted cream of course. You'll need an ice cream maker to make this light and aerated, so take a look at our best tried and tested ones.
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Yields:
1 L.
Prep Time:
50 mins
Cook Time:
10 mins
Total Time:
1 hr
Cal/Serv:
466
Ingredients
125g
caster sugar
2
x 227 g packs clotted cream, yellow surface removed
11/2tsp.
vanilla extract
2
plain scones, broken into pieces
150g
raspberry jam
100g
raspberries
Directions
Step 1
Chill the bowl of your ice cream machine, if using. In a small pan, mix the sugar with 125ml water, stirring over a medium heat until clear. Boil, without stirring, for 2min, then pour into a large mixing bowl and set aside to cool.
Step 2
Whisk the clotted cream into the cooled syrup and stir in the vanilla extract.
Step 3
Pour into the ice cream machine and churn until smooth, firm and the machine stops churning. If not using an ice cream machine, freeze for 2hr, then transfer to a food processor and whiz until smooth.
Step 4
Pour ice cream into a 1 litre container, then stir in scone pieces. Dot raspberry jam over the top and stir to ripple through. Freeze for 6hr or overnight. Serve scooped into teacups with fresh raspberries.
Per Serving:
Calories: 466
Fibre: 1 g
Total carbs: 37 g
Sugars: 30 g
Total fat: 34 g
Saturated fat: 20 g
Protein: 2 g
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