Cranachan was originally a harvest dish created to celebrate summer raspberries and was made with crowdie (a Scottish soft cheese). In this recipe, I have taken the various elements and turned them into a decadent ice cream. Serves 8.
Recipe for No-churn Cranachan ice cream
Ingredients
- 700g raspberries
- 4 tbsp granulated sugar
- 150g rolled oats
- 25g salted butter
- 3 tbsp runny or gently melted heather honey
- 397g tin sweetened condensed milk
- 225g cream cheese
- 4 tbsp whisky
- 2 tsp vanilla bean paste
- 600ml double cream
Raspberry ripple
- Place the raspberries and sugar in a pan over a low heat. Bring to a simmer and, stirring occasionally, cook for 5 minutes.
- Push the mix through a sieve into a jug, discard the seeds then chill for 1 hour.
Honey oats
- Preheat the oven to 160°C fan/Gas Mark 4. Scatter the oats, butter and honey on to a lined baking tray. Bake for 10 minutes so the butter and honey melt, then stir well.
- Bake for another 15 minutes (stirring halfway through) until the oats are golden and starting to crisp. Leave to cool.
Ice-cream base
- Whisk the condensed milk, cream cheese, whisky and vanilla together in a large bowl until smooth. In a separate bowl whisk the double cream to firm soft peaks, then gently fold it through the condensed-milk mixture.
- Pour the chilled raspberry ripple and cooled honey oats on top and, using a large spoon, give it one confident stir before spooning into a freezer container.
- Freeze for at least 6 hours, or overnight, until firm. Remove from the freezer 10 minutes before scooping.
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