My ever-beloved Nigella has often written about her mantra of “I may be extravagant, but never am I wasteful”. This is a sentiment I took to heart when I made this, as while it’s undeniably indulgent, it involved using ingredients which may have gone to waste otherwise.
As is often necessary after the festive season, I became a bit of a self-styled Queen of the Leftovers at the beginning of January, tailoring almost every meal around what was left in the fridge (even more so than usual). Among the leftovers this year was an unopened tub of Cornish clotted cream, which Owen’s mum brought for us – among other gifts – when she came to stay over Christmas. We both love clotted cream (who doesn’t), but knew we were unlikely to use it before it went out of date a few days after New Year. So, I decided to make ice cream, the idea being that I could stash it in the freezer until we could face eating pudding again (bearing in mind we’d only just finished the infamous New Year cheesecake). I went Googling for inspiration, and settled on stem ginger ice cream.
As luck would have it, I also found a lone bag of rhubarb in the reduced fruit and veg section when I went shopping. Rhubarb and ginger are notoriously tasty bedfellows, so I took the opportunity to make a rhubarb compote to go with the ice cream. This was also stashed in the freezer.
I had a 227g tub of clotted cream, which made a large amount of custard. I therefore had to churn the ice cream in two batches as it wouldn’t all fit in my ice cream maker. To make things simpler, the recipe below gives the amounts for one batch of ice cream.
Stem ginger and clotted cream ice cream
- 115g clotted cream
- 250ml whole milk
- 2 egg yolks (you can freeze the whites for use in something else)
- 70g caster sugar
- A pinch of salt
- About 50g stem ginger from a jar, chopped into small pieces (this is equivalent to about three or four balls of stem ginger)
- 2 or 3 tablespoonsful of stem ginger syrup from the jar
Add the cream and milk to a pan and heat together gently, stirring as you go, until almost boiling but not quite. Turn off the heat and set aside.
Add the sugar, salt and egg yolks to a bowl and beat together until the mixture turns a pale shade of yellow.
Gradually add the heated milk and cream mixture to the bowl, a ladleful at a time, whisking as you go. You want to do this carefully so the eggs don’t scramble with the heat.
Once all the mixture is combined, return it to the pan and heat it gently again until it is of a consistency which coats the back of a wooden spoon.
Put the mixture into a bowl and allow it to chill thoroughly. Once chilled, put it in an ice cream maker and churn according to the manufacturer’s instructions.
Once the ice cream has churned, fold in the stem ginger pieces and syrup. Scrape it into a container and put it in the freezer until you’re ready to eat it. (It’ll probably need at least a few hours to firm up properly).
- 400g rhubarb
- 40g caster sugar
- A tiny splash of water (and I mean really tiny – the rhubarb will leak a lot of liquid)
Chop the rhubarb into pieces about an inch long and add to a pan along with the sugar and water. Heat on a medium heat, stirring regularly until the rhubarb is soft, but still has some shape. You could add more sugar to taste if you like.
If freezing, transfer the stewed rhubarb (stewbarb) into a container with a lid and chuck it in the freezer.