o we all know I’m partial to ice cream. However I am not a desserts kind of girl in general. That being said I honestly feel like most desserts can be bettered in ice cream version!? Take my apple crumble ice cream or my carrot cake inventions for example. So with a Burn’s night supper party on the horizon I figured it was time to plan a traditional menu. But with the thought of the a creamy glass of cranachan to polish off a tasty haggis I was having none of it. Ice cream it was.
Serve topped with your honey ‘granola’ and a neat shot of whiskey to warm the cooling ice cream.
Serves about 6
- 1 can condensed milk
- 300ml single cream
- 1 vanilla pod, seeds scrapped
- Splash whiskey (optional)
- 250g frozen or fresh strawberries/raspberries (or a mixture)
- 1 1/2 tbsp caster sugar
- 150g oats
- 50g flaked almonds
- 4 tbsp runny honey
- Knob butter
- Whiskey and extra honey to serve
- If using fresh strawberries, cut into quarters. Place the fruit in bowl and sprinkle with the caster sugar and set aside for 5 minutes.
- Whisk the condensed milk, cream, whiskey and vanilla seeds in a jug and pour into a tupperware container.
- Fold in the fruit, place a lid on the box and freeze.
- Meanwhile, preheat the oven to 180.
- Mix the almonds and oats in a bowl.
- Melt the honey and butter and pour over the oats and combine well until thoroughly covered.
- Spread out on a lined baking tray in a thin layer and toast in the oven for 15minutes, turning twice duinrg cooking.
- Leave to cool completely and crisp up.
- To serve, spoon generous helpings of ice cream into a bowl, scatter with the toasted oats and drizzle over and extra honey. Serve with a neat shot of whiskey!