Clotted cream no-churn ice cream

1. In a small pan, stir together the custard powder and 2 tbsp milk until smooth. Stir in the remaining 70ml milk, plus the clotted cream (including the buttery crust) and vanilla. Set the pan over a medium heat and bring to the boil, whisking all the time (about 3 minutes).

2. Once thickened and the first bubbles pop to the surface, take the pan off the heat and scrape the custard into a large mixing bowl. Pour in the condensed milk, stir, cover and leave to cool to room temperature.

3. Have a 900g loaf tin, or similar-sized freezerproof container, ready. Pour the whipping cream into the custard. Using electric beaters, whisk until the custard is thick and aerated but not stiff. Spoon into the container, then cover and freeze for at least 6 hours or ideally overnight, until firm right to the middle. Leave at room temperature to soften for 10 minutes. Slice and serve sandwiched between wafers or scoop into cones, if liked.