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Clotted Cream Vanilla
Cornish clotted cream pushes the fat right up — the lushest vanilla you've spun.
8 min prep · 24h freeze 4 pints easy
Clotted cream is ~55 % fat — we use it as the cream component and dial the heavy cream back to stay in the ice-cream target.
Almost — small tweak
Close to target. A small adjustment will make it noticeably smoother.
⚠️ TWEAK
Fat
14.2%
target 10–16%
Sugar
18.0%
target 14–20%
MSNF
9.7%
target 8–11%
Total solids
42.1%
target 36–42%
PAC270.2 / 220–280
POD (sweetness)
160
target 140–190
Total mass
610 g
target 473 g = pint
Why
- • Total solids 42.1% is above 42% — base will be gummy.
Fix it
- → Add 20 g water to lower total solids.
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Whole Milk354 g
- Clotted Cream100 g
- Heavy Cream52 g
- Granulated Sugar55 g
- Dextrose20 g
- Skim Milk Powder23 g
- Vanilla Bean Paste6 g
Batch mass610 g
Method
- 1.Warm milk and creams gently, whisk in dry ingredients until dissolved.
- 2.Cool, pint, freeze 24 h.
- 3.Spin on Ice Cream — expect a very rich, slow scoop.
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