Cranachan ripple ice cream

An old Scottish dessert, cranachan is made with whipped cream, oats, honey and whisky. It’s often served with raspberries (the tartness cuts through the cream), so I made it into an ice cream. The baked oats add a lovely contrast of textures.

SERVES 8 PREP 40 mins plus churning and overnight freezing

COOK 30 mins EASY V G

300ml double cream 300ml whole milk

6 egg yolks (freeze the whites for

another recipe)

250g honey tsp vanilla extract

35ml whisky lemon, juiced

For the toasted oats

60g jumbo oats 60ml maple syrup

For the ripple

150g raspberries 30g icing sugar tbsp liquid glucose

1 Pour the cream and milk into a pan, then set over a low heat until just below boiling point. Take o the heat. Beat the egg yolks with the honey in a bowl until the mixture is pale, light and almost foamy. Gradually pour in the warm cream and milk, stirring all the time.

2 Half-fill a large bowl with cold water and ice, then set another bowl inside that one. This will help cool the custard down later and stop it cooking as soon as it’s thick enough.

3 Pour the custard mixture into a heavy-bottomed saucepan, then add a pinch of salt and set over a low heat, stirring with a wooden spoon until the mixture thickens enough to coat the back of it. It’s important that you don’t overheat the mixture or the egg yolks will scramble. You will feel, as you’re stirring, that the texture of the mixture changes – it becomes silky and slightly thicker. At this stage, pour the custard into the bowl set in the iced water. Stir in the vanilla, whisky and lemon juice, then leave to cool, stirring from time to time.

Heat the oven to 180C/160C fan/ gas 4. Mix the oats, maple syrup and a pinch of salt together in a bowl, then spread out on a baking sheet lined with baking parchment. Bake for 10 mins. Break up any clumps of sticky oats, then return to the oven and bake another 5 mins, or until golden brown. Leave to cool for 10 mins, then break the mixture up into small chips.

5 For the ripple, put the raspberries in a saucepan with 1 tbsp water and cook over a low heat until they break down into a purée (press the berries with the back of a spoon to help them collapse). Push the purée through a sieve, discard the seeds, then mix in the sugar and glucose.

6 Churn the custard in an ice cream maker, following the manufacturer’s instructions. Once it holds its shape, add two thirds of the toasted oats. If you do not have an ice cream maker, pour the custard into a freezer-proof container, put it in the freezer, then take out once every hour and blitz in a food processor. Do this three times, folding in the oats after the final blitzing.

7 When the ice cream is frozen, but not too hard, transfer a third of it to a freezer-proof container. (If you haven’t used an ice cream maker, you’ll need a second freezer-proof container). Using a cocktail stick or a skewer, gently swirl the raspberry purée through it. Do the same with the next two thirds of the ice cream and raspberry purée. Top with the remaining toasted oat mixture, then cover and leave in the freezer overnight before serving.

PER SERVING 435 kcals • fat 26g • saturates 15g • carbs 40g • sugars 34g • ibre 1g • protein 5g • salt 0.2g