CRANACHAN ICE CREAM (no churn)
I think that Mr Colonial Cravings is the only member of his family who celebrates his Scottish heritage on Burns Night. I think that this is partly my influence (I don’t think he’d ever eaten a Burns dinner before we met) and partly because it’s a damn fine excuse to eat cranachan.
Seriously, who can say no to a combination of whisky, raspberries and cream. It’s just glorious. This year I’ve refreshed my usual recipe (this one over here… cranachan) and turned it into a wonderful, easy peasy, no-churn ice cream. This is truly heavenly, I think it might be my new favourite of all the no-churn ice cream recipes on here. The sharp ripple of raspberry sauce nicely cuts through the richness of the whisky ice cream and the honey coated granola clusters add a really nice crunch.
This makes double the amount of my other ice-cream recipes – which is just as well because it’s really, really good!
150g raspberries (frozen is fine)
2 tbsp icing sugar
3 tbsp honey
1 1/2 tbsp oil (anything with a mild flavour)
pinch of salt
600ml double cream
350g condensed milk
Pre-heat your oven to 170°c. Gently heat the salt, oil and honey to melt and combine them and toss the oats in this. Spread the mixture out on a baking tray, keeping things clumped together a bit. Bake the oats for 25 minutes, until they are golden brown. Leave them to cool and crisp up on the tray and then break up the clumps a little.
Warm up the raspberries (in a small pan or the microwave) to encourage them to release their juices and then mash them and push them through a sieve. Stir the icing sugar into the resulting puree and set it aside to cool.
Pour the cream and condensed milk into a large mixing bowl and beat them with an electric mixer until they are quite thick and fluffy. Add the whisky and beat the mixture again until it holds soft peaks. Fold in the cooled granola.
Transfer the ice cream mix to a freezable container and then ‘ripple’ the raspberry sauce through it. Freeze until solid.