300ml double cream
227g Cornish clotted cream
397g tin condensed milk
1 tsp Cornish Sea Salt Flakes or Original
150g granulated sugar
Lightly whip the double and clotted cream together.
Put the sugar and 3 tbsp of water in a heavy based pan over a low heat, until the sugar dissolves, agitating with the end of a wooden spoon.
Turn up the heat and leave to bubble until it turns a deep golden colour.
Turn the heat down, pour in the condensed milk (ignoring the spluttering) and, using a hand whisk, whisk until the caramel has loosened and combined with the condensed milk. Whisk in the Cornish Sea Salt.
Slowly whisk the mixture into the whipped cream. Pour into a freezer-proof container and put in the freezer until set.
Remove from the freezer about 10 minutes before serving.
This easy-to-make yet indulgent, clotted cream ice cream is a wonderful combination of sweet caramel and the finest Cornish Sea Salt. It is particularly delicious topped with a Cornish salted pecan brittle.
Cornish salted pecan brittle
To make this, simply line a baking tray with greaseproof paper. Put 150g granulated sugar in a frying pan with 4 tbsp water and heat without stirring until deep golden.
Stir through 100g pecans and pour into the baking tray.
Sprinkle with ½ tsp Cornish Sea Salt and leave to set.