Clotted cream...ice cream...
Please explain for non-UKbritish people what that is exactly.
(Edited 16 seconds later.)
@previous (Fake anon !ZkUt8arUCU)
It's actually not British. Its cornish so I'll let Killer lettuce answer this one.
@previous (Erik !jzYkdX7lIw)
Oh, I don't really eat it so I don't know much about it either. I'll just borrow an old Syntax trick and paste some Wikipedia at him.
@1,107,962 (Fake anon !ZkUt8arUCU)
Clotted cream (Cornish: dehen molys) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". It forms an essential part of a cream tea.
Clotted cream has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface. It is a thick cream, with a very high fat content (a minimum of 55 percent, but an average of 64 percent). For comparison, the fat content of single cream is only 18 percent.
The Wikipedia article is actually pretty interesting. You should skim it.
https://en.wikipedia.org/wiki/Clotted_cream