Take a traditional Scottish dessert of cream, raspberries, whisky, and oatmeal and turn it into ice cream.
For the ice-cream
- 300 ml milk
- 1 tsp vanilla extract
- 3 egg yolks
- 25 g caster sugar
- 1 tbsp Scottish Heather Honey
- 1 tbsp Scottish Malt Whisky
- 300 ml 1/2 Fat Creme Fraiche
For the Oat Crumble
- 100 g Scottish medium oatmeal I used Hamlyns Oatmeal suitable for baking
- 30 g Scottish butter
- 50 g demerara sugar
- 200 g Scottish Raspberries
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.
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.
Calories: 365kcal | Carbohydrates: 25g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 181mg | Sodium: 82mg | Potassium: 175mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1080IU | Vitamin C: 9.1mg | Calcium: 109mg | Iron: 0.6mg