2 x 227g Cheshire Clotted Cream

2 Large Eggs

250ml Whole Milk

125g Caster Sugar

Splash of Vodka (too stop it from freezing! Over 18’s Only)


Whisk the eggs in a large bowl until light and frothy; then gradually add the caster sugar and whisk for a further three minutes.

Add the double cream and milk into the egg mixture and whisk well. Spoon the mixture into an ice crea

m maker and freeze according to the manufacturer’s instructions. If you don’t have an ice cream maker, spoon the mixture into a two litre container and freeze for three hours, then whisk again until smooth. Return to the freezer for another three hours, repeat this process 3-4 times and then freeze until semi-solid.

At this stage, you can add partially crushed fruit such as strawberries or raspberries to add some extra flavour in (it’s good enough without!) You may find you need to add a splash of vodka to stop the ice cream from freezing too hard, make sure you only serve this to over 18’s however.