I thought it was about time I fired up my ice cream machine again. It has been far too long in hibernation. I had no problem at all with making my ice cream by hand until last year when I was given a super smart Italian ice cream machine. I have noticed a difference in the texture of my ice cream since having this brilliant, if a little cumbersome, machine. Now, I am becoming a dab hand at gelato. It is just a case of experimenting with as many flavours as I can in one summer.
I find it hard to choose which of the summer berries is my favourite but seeing as I had previously made strawberry & elderflower ice cream, I thought I would try my hand at recreating a 70s favourite, the raspberry ripple. It is hard believe the difference between the ice creams of my childhood in the 70s and the vast array of fancy flavours we currently are exposed to.
The one place I loved going to as a child was Marine Ices in Chalk Farm. I remember tasting their maple and walnut for the very first time. It seemed so special, a little unusual, and is still one of my favourite flavours. And their chocolate ice cream is hard to beat. Intense, dark and bitter and silky smooth. But I do love crunchy textures in my ice cream, as you will see in this recipe.
There is one addition to my version of raspberry ripple. Some nutty, oaty, syrupy, crunchy clusters which were inspired by Scottish Cranachan. A dessert of raspberries, cream, whisky and toasted oatmeal. For my clusters I chose to add in some pecans but they are not essential, I just happen to love them. The oat clusters are totally moresish and it is up to you how textured you choose to make your ice cream. I had lots of the mixture left over, which after eating it straight from the baking tray, got added to my jar of granola.
The ice cream recipe I followed was THIS one created by Kitty Travers at La Grotta Ices. She sells her ice creams at Spa Terminus, a collection of railway arches in Bermondsey filled with a selection of notable food producers. During the week the businesses operate on wholesale basis but Saturdays are open for retail customers.
I have the recipe for the crunchy cranachan inspired oats below but first, I would like to link my raspberry cranachan ice cream to some monthly challenges.
Family Foodies – Eat your veg & Bangers and Mash
Raspberry cranachan ice cream-Cranachan crunch
- 100 g Oats
- 60 g Demerara sugar
- 60 g Butter
- 3 tbsp Honey
- 40 g Plain flour
- 50 g Pecans optional
Pre-heat the oven to 160 degrees and line a baking tray with baking parchment,
In a small saucepan, melt the butter, sugar and honey,
Weigh the dry ingredients into a mixing bowl,
Pour the warm mixture over the oats, flour and nuts then stir well to combine,
Tip it onto the lined baking tray (it doesn't have to fit the tray snugly as you will break it up later) and bake for around 20-25 minutes until it begins to look golden brown at the edges,
Let the mixture cool own before breaking up into clusters of varying sizes to add to your ice cream. I added about half of this mix and saved the other half to eat later.
This cranachan crunch is also suitable as an ice cream topping, with yoghurt for breakfast or you could use it as an alternative crumble top.