The BBC Good Food logo
Cranachan ripple ice cream in a metal tray

Cranachan ripple ice cream

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus churning and overnight freezing
  • Easy
  • Serves 8

Indulge in this twist on the Scottish dessert, cranachan, made here into ice cream, with oats, honey, whisky and raspberries. The oats add a lovely texture

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal435
fat26g
saturates15g
carbs40g
sugars34g
fibre1g
protein5g
salt0.2g
Advertisement

Ingredients

  • 300ml double cream
  • 300ml whole milk
  • 6 egg yolks (freeze the whites for another recipe)
  • 250g honey
  • ½ tsp vanilla extract
  • 35ml whisky
  • ½ lemon, juiced

For the toasted oats

  • 60g jumbo oats
  • 60ml maple syrup

For the ripple

  • 150g raspberries
  • 30g icing sugar
  • ½ tbsp liquid glucose

Method

  • STEP 1

    Pour the cream and milk into a pan, then set over a low heat until just below boiling point. Take off 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

    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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content