If you love homemade ice cream, you need to try this Roasted Strawberries and Clotted Cream Ice Cream. Refreshing and flavorful! This post is sponsored by California Strawberries. Thanks for supporting the brands that support Savory Simple!
Strawberries and cream are a perfect combination. Think about it. On one side you have fresh, sweet, fragrant, vibrant, juicy berries. Contrast that against the rich, buttery, milky sweetness of cream.
What a dynamic! Put these two ingredients together and you’ve got the building blocks for endless dessert creations.
When I recently saw clotted cream at the grocery store, I immediately knew I wanted to pair it with strawberries for an ultra decadent treat.
I’ve once again teamed up with California Strawberries to bring you this recipe!
What is Clotted Cream?
Clotted cream, also known as Devonshire cream, is thick and spreadable with a high fat content. It comes from the southwest region of England, and is commonly spread on scones and added to baked goods.
If you can’t locate it, mascarpone cheese or even crème fraîche will work as a substitute in this ice cream.
As with vegetables, roasting fruits will enhance their natural flavors. Strawberries only need a short time in the oven to extract the juices and caramelize the surface.
Since ice cream bases need to be very cold before spinning in a machine, I like dividing my recipes into two parts (when I manage to plan ahead). The day before I want to serve ice cream, I follow all the steps except for spinning, then I chill the base overnight. It’s ready to go first thing in the morning!
Roasted Strawberries and Clotted Cream Ice Cream
- 1 pound strawberries, hulled (I used California Strawberries)
- 3/4 cup granulated sugar, divided
- 1 cup half-and-half (or 50% whole milk + 50% heavy cream)
- 6 ounces (2/3 cup) clotted cream
- 1/2 teaspoon pure vanilla extract
- 6 large egg yolks
- Optional: 1 tablespoon orange liqueur, such as Grand Marnier
- Preheat the oven to 400 degrees F and line a baking sheet with foil. In a large bowl, toss the strawberries with 1/4 cup of sugar until evenly coated. Spread on the baking sheet and roast for 15-20 minutes, gently flipping and stirring the strawberries every 5 minutes. Allow to cool briefly, then transfer the berries and roasting liquid back into the same bowl (Note: don’t wait too long or the roasting liquid will solidify onto the foil). Use an immersion blender to puree (a standard blender or food processor can also be used).
- In a medium bowl, vigorously whisk together the egg yolks and remaining 1/2 cup sugar.
- In a medium saucepan, combine the half-and-half, clotted cream and vanilla extract over medium-high heat. Stir the ingredients as they heat up to help thin out the clotted cream.
- Once the mixture starts to simmer, turn the heat to low. Quickly re-whisk the yolks, then ladle in the cream while whisking. Pour the mixture back into the saucepan, scraping the bowl with a spatula. Stir the mixture over low heat for several minutes until it thickens slightly and coats the back of the spatula. Stir in the pureed strawberries along with the orange liqueur, if using. (Note: adding a bit of alcohol improves the texture of ice cream by lowering its freezing point).
- Pour the mixture into a medium-sized container (a quart-sized liquid measuring cup is a perfect option), and press plastic film directly against the surface to prevent a skin from forming. Chill until very cold, preferably overnight.
- Prepare in an ice cream maker according to manufacturer's instructions.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Eee! I have mascarpone (my grocery store doesn’t carry clotted cream, unfortunately), strawberries, and egg yolks in the fridge right now – Must make this immediately!!
This would be such a nice treat to serve mom this weekend!
Alyssa | EverydayMaven says
My kids LOVE strawberry ice cream – it’s their favorite flavor. They would devour this!!!
Mary Ann | The Beach House Kitchen says
Oh, those berries look heavenly. Strawberry ice cream was always my Gram’s fave! Can’t wait to try your recipe Jennifer!
Lauren Kelly Nutrition says
What a fabulous recipe! I am going to make double batch of this!
this ice cream looks and sounds insanely beautiful. i only just discovered clotted cream too! (legendary). wishing for a scoop right now Xx
Bec @ It's Yummi says
Roasted strawberries add SO much flavor to desserts, and this ice cream looks heavenly!
Taylor @ Food Faith Fitness says
Roasted strawberries are SO good! And with that ice cream? This sounds BOMB.com!
Ashley @ Wishes & Dishes says
You’re right! Strawberries and cream together are just perfect! Love this.
It’s such a classic combination you can never go wrong with. Love custard based ice creams, they’re definitely the creamiest and best homemade ones!
Love the roasted strawberries with the clotted cream. That combo just sounds so good! :)
Angie | Big Bear's Wife says
one of my favorite ice creams! Well, I mean the strawberry part! haha I’ve never tried clotted cream in my ice cream! I can’t wait to give that a try!
Brenda @ a farmgirl's dabbles says
What a super lovely ice cream. I love strawberry season!!
Kimberly @ The Daring Gourmet says
That sounds sooo delicious, can’t wait to try it!
The absolute perfect summer dessert!