Cranachan is a traditional Scottish dessert made with raspberries, oatmeal, whipped cream and whisky. I did a gorgeous cranachan cheesecake for my Simply Scottish Cakes & Bakes book so this cranachan cheesecake ice-cream seemed like the natural next step.
I love cranachan, it is the sweetest yet grown-up sort of desserts and so very Scottish. When I came up with my cranachan cheesecake recipe I was basically adding in another Scottish favourite, shortbread for the base. For this cranachan cheesecake ice-cream I’m doing the same thing, making an ice-cream and using the shortbread as a crumbly topping, the cheesecake part.
Raspberries are such a gorgeous fruit, those berries with their tiny bubbles of sweet yet tart flavour like little rubies of natural goodness that pop on your tongue. Raspberries are grown prolifically in Scotland, Perthshire hosting a lare number of fruit farms. We are lucky to have some old raspberry bushes in the garden and I love making full use of these berries in everything from jams to chutneys, booze to desserts.
What you’ll need;
Raspberries of course, plus sugar, lemon juice, whisky (goes without saying this is Scottish after-all!), cream cheese, creme freche, milk, oats, shortbread and mixed nuts.
Firstly you want to cook those gorgeous raspberries with lemon juice and sugar, then puree and add the whisky, in another bowl mix cream cheese, milk and creme freche with remaining sugar. I use an ice-cream maker to do the hard work and chirn the cream mixture then swirl in the puree and the crumble at the end. Freeze.
So that’s cranachan cheesecake ice-cream, the perfect Scottish dessert.