Trewithen Dairy's No-churn summer cup clotted cream ice-cream

The epitome of summery flavours, Pen Sans Summer Cup is truly bursting with red berry aromas and pairs perfectly with Trewithen Dairy's delicious rich Cornish clotted cream. 

Why not create this easy no-churn ice-cream in advance so you have it ready to pull out of the freezer for hot days and al fresco dessert?

Here is the recipe:-

Ingredients

2 Large eggs

125g Caster sugar

250ml Double cream

200g Trewithen Dairy Cornish clotted cream

250ml Trewithen Dairy whole milk

200g Strawberries - frozen (defrosted) or fresh

1 tbsp Icing sugar

50ml Pen Sans Summer Cup

Garnish

Mint leaves

Strawberries

Orange slices

Method

In a large bowl, whisk the eggs until they are light and fluffy. While you are still whisking, add the caster sugar, one spoonful at a time and continue mixing for a few minutes. Add both the types of creams and pour in the milk, while continuing to whisk.

Pour into a freezer-proof container (a loaf or baking tin is ideal) and freeze for two hours. Remove from the freezer, whisk the mixture thoroughly and return it to the freezer. 

In the meantime, place the strawberries and a splash of water in a small saucepan over a medium heat and cook until the strawberries break down into a sauce. Add the icing sugar and Pen Sans Summer Cup. Allow to simmer for a few minutes until the mixture reduces slightly. Set aside to allow it to cool. 

Stir the strawberry sauce through the semi-frozen ice cream and, using a cocktail stick, pull it gently through to create a beautiful marbling effect. Add the remaining strawberries on top and return to the freezer until frozen. This should be something like an hour later. When you're ready to serve, remove from the freezer and add fresh strawberries, mint and orange slices to garnish. Enjoy in cones or bowls.

https://www.trewithendairy.co.uk.