A kind of cranachan
Did I tell you my brilliant boyfriend gave me an ice cream maker for Christmas? Well, he did, so we have had a very calorific start to the year! My favourite flavour so far has been peanut butter, which is handy as it is the main reason I wanted to be able to make my own! When I was in America last year I had the most delicious peanut butter ice cream but you just can’t get it over here, so the only solution was to do it myself. Yum yum yum.
Anyway, that’s not the recipe I’m sharing with you today, I’ll save that for another time. I was in charge of dessert for the flat Burns’ supper last weekend so of course it had to involve ice cream, but we were also trying to be fairly traditional, so I went for a cranachan-style ice creamy dessert. We had honey ice cream with fresh raspberries and an oat brittle.
Honey ice cream (recipe from the way the cookie crumbles)
1. Put 1/2 cup whole milk into a small saucepan over a medium heat until it begins to steam and bubbles form around the edge of the pot. Remove it from the heat and whisk in 6 tbsp honey and a pinch of salt. Allow to cool.
2. Once cool stir in 2 cups double cream. Cover and refrigerate to thoroughly chill, at least 2 hours but ideally overnight.
3. Churn until it’s as thick as soft serve ice cream, I found this took at least half an hour. Transfer to an airtight container and freeze overnight before serving.