Clotted cream & stem ginger ice cream
Add a zing to your ice cream with Rick Stein's spicy suggestions
5-minute mocha pots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 200g milk or dark chocolatewith coffee, broken into chunks
- 300ml pot double cream
- 1 tsp vanilla extract
- 2 tbsp crème fraîche
Nutrition: per serving
- kcal676
- fat60g
- saturates37g
- carbs28g
- sugars28g
- fibre1g
- protein5g
- salt0.2g
Method
step 1
Melt the chocolate in the microwave for 2 mins, stirring halfway through, or over a pan of gently simmering water. Leave to cool a little.
step 2
Using an electric whisk, whip the double cream with the vanilla in a bowl until lightly whipped. Fold in the cooled, melted chocolate until fully combined.
step 3
Split the mixture between four small bowls or ramekins and serve topped with a dollop of crème fraîche. If you aren’t serving straight away, chill in the fridge and then add the crème fraîche just before bringing to the table.
