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Traditional Scottish cranachan cheesecake ice-cream
A super easy and tasty ice-cream in the traditional Scottish style with raspberries, whisky, shortbread and more
Ingredients
- 250 g raspberries
- 3 tbsp sugar
- juice 1/2 lemon
- 1 tbsp whisky
- 2 tbsp porridge oats
- 1 tbsp mixed nuts crushed
- 2 tbsp shortbread crumbs
- 250 g cream cheese
- 3/4 cup milk
- 1/2 cup creme fraiche
- 6 tbsp sugar
Instructions
- Cook the raspberries with sugar and lemon juice for 10 mins then cool and puree pressing through a sieve to remove pips, add the whisky and chill well
- Toast nuts then oats in dry pan till aromatic and golden then tip out and chill
- Mix the cream cheese, milk, creme freche and sugar and churn in ice-cream maker. Swirl in the puree and scoop into freezer box and top with crumble
- Freeze till you want to eat it and defrost 20 minutes before serving
Notes
This will keep in the freezer for up to 3 months
Nutrition
Calories: 301kcalCarbohydrates: 31gProtein: 5gFat: 18gSaturated Fat: 9gCholesterol: 50mgSodium: 174mgPotassium: 183mgFiber: 3gSugar: 23gVitamin A: 627IUVitamin C: 11mgCalcium: 90mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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