It’s a Great British favourite that never goes out of fashion. Whether it’s lending the finishing touch to a genteel afternoon tea, providing the perfect accompaniment to a freshly-baked scone or adorning a special dessert, there is something fantastically decadent about Cornish clotted cream We all enjoy it but have you ever tried making it? Just how do you create the perfect clotted cleam? If you’re looking for the real thing then who better to ask than the experts at Kelly’s of Cornwall?
As one of the UK’s oldest producers, they’ve been in the clotted cream and ice cream business for more than a hundred years, they’re understandably proud of their reputation for creating great quality Cornish ice cream.
And that rich heritage means there’s not much they don’t know about this mouth-watering treat. Cornish clotted cream enjoys Protected Designation of Origin status, which means to be considered authentic; it has to be made from milk produced in Cornwall, which has at least 55 per cent fat content.
Kelly’s of Cornwall do that in style. Based in the picturesque area of Bodmin, they use only the finest Cornish clotted cream and milk to create their world-famous frozen treats. All their rich, luxurious tasting ice cream is made using fresh milk supplied by the lovely cows at the local Trewithen Dairy – and using recipes and methods they’ve perfected over decades.
Head of production at Trewithen Dairy explains: “There are two different methods used for making clotted cream. One of them, the Float Cream technique, sees a layer of double cream ‘scalded’ on top of milk which has been heated in trays using either steam or very hot water.
“Once the liquids have been heated up for an hour, they are cooled very slowly – for about half a day – before the cream is separated and packaged up.
“The second method is known as the Scald Cream technique. Here, the milk layer is removed from the first stage of the production process and the layer of cream used all contains a minimum fat level.
“Heating of the cream is carried out in a similar manner to the first method, but it takes place at a lower temperature and it is chilled before packaging.
“Clotted cream manufacturing throughout the south-west is mainly a cottage industry, which sees local farmers and dairies getting heavily involved in the production process. This is why clotted cream is such an important thing to us here at Kelly’s – we want to make sure our ice cream is as Cornish as you can get!”
Whichever method is used, the results are guaranteed to be amazing, creating clotted cream and ice cream that’s as versatile and genuinely Cornish as it is delicious.
Kellys Clotted Cream Ice Cream UK 