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A traditional cream, honey and oatmeal dessert from Scotland in ice cream form

Scottish Cranachan Ice Cream

Janice Pattie
All the flavours of this traditional Scottish dessert of cream, raspberries, whisky, and oatmeal in an ice cream.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Scottish
Servings 6
Calories 365 kcal

Ingredients
 

For the ice-cream

  • 300 millilitres milk
  • 1 teaspoon vanilla extract
  • 3 egg yolks
  • 25 grams caster sugar
  • 1 tablespoon Scottish Heather Honey
  • 1 tablespoon Scottish Malt Whisky
  • 300 millilitres half-fat creme fraiche

For the Oat Crumble

  • 100 grams Scottish medium oatmeal
  • 30 grams Scottish butter
  • 50 grams demerara sugar
  • 200 grams Scottish raspberries

Instructions
 

To make the ice cream

  • Pour milk into a heavy based saucepan, add the honey and heat until almost boiling.
  • Take off the heat and let it cool slightly.
  • Whisk the egg yolks and sugar together in a bowl until thick and creamy. Gradually whisk in the hot milk, then strain back into the pan.
  • Cook over a low heat, stirring constantly, until thickened enough to coat the back of a wooden spoon.
  • Do not allow to boil!
  • Pour into a chilled bowl and leave to cool in the fridge
  • Whisk the creme fraiche into the cold custard until evenly blended.
  • Pour into an ice cream maker and churn until frozen, alternatively freeze in a shallow container, whisking 2 or 3 times during freezing to break down the ice crystals and ensure an even-textured ice-cream.

To make the oat crumble

  • Rub together the medium oatmeal and the butter until combined and resembling rough breadcrumbs.
  • Add the demerara sugar and stir through.
  • Heat the oven to 180C and spread the mixture on a baking tray.
  • Bake for 15 - 20 minutes until golden brown and crispy.
  • Let the crumble cool.
  • When the ice-cream is still soft, add half the oat crumble and mix well.

For the Raspberry Coulis

  • 100g Scottish raspberries
  • 25g icing sugar, sieved
  • Push 100g of raspberries through a sieve, collecting the juice in a bowl.
  • Stir in the icing sugar until dissolved.
  • Chill until ready to use.

To present

  • If wished you can fill the ice cream and crumble mix into small dariole moulds or teacups and refreeze.  
  • Unmould by dipping the dariole moulds or cups into hot water then turn over. Serve with the coulis, fresh raspberries and some of the retained crumble. 

Nutrition

Calories: 365kcalCarbohydrates: 25gProtein: 4gFat: 27gSaturated Fat: 15gCholesterol: 181mgSodium: 82mgPotassium: 175mgFiber: 2gSugar: 19gVitamin A: 1080IUVitamin C: 9.1mgCalcium: 109mgIron: 0.6mg