A holiday is supposed to be memorable for many reasons but for me the surprising highlight of a recent vacation to Cornwall was the desserts. The fact that many of these included Cornish cream and Cornish clotted cream probably added to the sublime taste of the various sweet treats which we enjoyed. These were in addition to the Cornish clotted cream ice cream which was served as an accompaniment to other desserts.
Cornwall is probably best known for its pasties, but ice cream is also a local speciality. It’s distinctively pale yellow in colour and deliciously rich in flavour. A key ingredient is Cornish clotted cream, which has protected geographical status – so it can’t be made anywhere else. No trip to Cornwall is complete without indulging in a Cornish Cream Tea, whether you enjoy it on the coast, on the moors, in the valleys or in the comfort of your own home. A couple of oven-fresh scones sliced in two, topped with generous dollops of jam and clotted cream and washed down with a couple of cups of Britain’s amber nectar provide the perfect treat for any occasion.
However, beneath the creamy, calorific exterior lies a sticky debate over its origins and indeed its confection. Even the pronunciation of ‘scone’ is often fuel for discussion. In Cornwall, the cream tea was traditionally served with a “Cornish split”, a type of slightly sweet white bread roll, rather than a scone. The warm roll would first be spread with strawberry jam, and finally topped with a spoonful of Cornish clotted cream. Cornish clotted cream ice cream is rich and creamy all on its own, but if you’re after a fruity finish try serving it with warmed berry compote – ideal for a winter treat. Try finely chopped kiwi fruit and strawberries, or any fruit of your choice. For a quick, easy dessert with a difference, drizzle over good quality balsamic vinegar.
Native to the West Country, Cornish clotted cream is a sturdy, pale yellow cream is made by heating unpasteurized milk in shallow pans floated on boiling water so that it ‘scalds’, whereupon it thickens and the cream rises to the top forming the ‘clots’. Pedants will insist that the milk come from West Country herds in order to produce the genuine article, and a number of companies specialise in just that. However, clotted cream’s international popularity and availability prevent such puritan rules and it is enjoyed the world over sometimes making a tasty substitute to butter in baking.
Personally speaking, I have to admit that for me the taste of Cornish dairy vanilla ice cream has yet to be beaten. This is coming from someone with a very sweet tooth and who has tried multitudes of ice cream companies and ice cream flavours. Even Cornish clotted cream ice cream in other flavours just does not seem to taste as rich or as creamy. I took an immediate dislike to the chocolate flavoured Cornish clotted cream ice cream but did enjoy the strawberry.
Kellys Clotted Cream Ice Cream UK 