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.
Raspberry Cranachan ice cream
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 raspberry cranachan 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.
Raspberry Cranachan ice cream
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.
Bloggers scream for ice cream – Kavey Eats
Simple and in season – Ren Behan
Family Foodies – Eat your veg & Bangers and Mash
Raspberry cranachan ice cream-Cranachan crunch
Ingredients
- 100 g Oats
- 60 g Demerara sugar
- 60 g Butter
- 3 tbsp Honey
- 40 g Plain flour
- 50 g Pecans optional
Instructions
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Pre-heat the oven to 160 degrees and line a baking tray with baking parchment,
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In a small saucepan, melt the butter, sugar and honey,
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Weigh the dry ingredients into a mixing bowl,
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Pour the warm mixture over the oats, flour and nuts then stir well to combine,
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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,
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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.
Recipe Notes
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.
Oh yumm! This sounds delicious. What a brilliant idea to add the cranachany bit.
Thanks Urvashi, it does add good texture!
Great Scottish inspired recipe there Laura, I wholeheartedly approve (being Scottish!)
Of course Stuart, good old Scottish dessert and one I love!
I love the sound of this! I adore little bits of crunch in my ice cream so this is right up my street.
Me too Sian, love crunch generally!
lovely colours. I like the textures you have here. I had a pot of toffee popcorn ice cream that had a similar crunch/soft texture. Now that I have an Ice Cream maker I shall be trying this out!
Oh yes your Buffalo ice cream maker would be prefect for this although I know you will be creating many more wonderful things with it too!
Such pretty swirls and sure to be a hit not just north of the border this Summer Laura!
Yes, I reckon this would get many Scottish thumbs up Kate!
I love the look of that thick ripple with the crunchy texture in there too…lovely x
Thanks Deena, it is a pretty good mixture. The raspberry flavour is so good in ice cream and it looks glorious in colour!
I need to get my ice cream maker out of the cupboard… my freezer has been so full of late that there’s been no room to store the bowl. Your recipe looks like a real grown up treat that I’d love to make in time for the next BBQ we have at home with friends/family… in fact the in-laws are arriving next weekend so this will be the perfect welcome for them 🙂
It would make a welcome treat for any BBQ and that saves you making a pud. You could just serve it in cones or with extra fruit. I had to do a bit of freezing sorting too!
I love the word “cranachan” but never tried it. Looks delish!
It is a great word and the dessert cranachan is one to try, if you haven’t you should! It is a sort of Eton Mess
I am liking the addition of pecans. Love pecans! I have a very unfancy ice cream machine (i.e. £30 one) but we don’t eat enough ice cream to justify a fancy machine. Whenever we go to St Andrew’s (which will be more often as my daughter is going to uni there in September – uh oh waistline!) we queue up at Janetta’s, which was voted best ice cream shop by The Times last year. I can vouch for its quality. I wonder if they have cranachan? Fabulous idea, Laura. Raspberries + pecan cranachan = scrummy
Kellie, if they don’t have cranachan flavour, they really should given where you live!
This looks fantastic. I had never heard of Cranachan before. Thanks for introducing it to me. Looks like I’ll have to dig out my ice cream maker now. Thanks for the inspiration. 🙂
Interesting I thought everyone knew cranachan but not the case. It is great stuff, so I do hope you try this or cranachan the dessert itself!
Looks fabulous Laura – a great combination of flavours and textures, and a very summery twist on cranachan.
Thanks very much Sarah, I do love the start of ice cream season although I know I should continue to make it throughout the year, I never do!
Such a lovely idea!
I haven’t used my ice cream maker in a while and this has convinced me to get it out again. Looks amazing.
Let me know how it goes when you do Danii!
I’m not a big fan of ice cream but I like the sound of these flavours and the interesting texture.
That surprises me Sally as it is a custard based dessert but I take it you like it warm as an accompaniment instead of freezing cold!
What a fabulous ice cream, it sounds delicious, I love the extra crunch of pecans. I’ve now stuck the bowl for my ancient ice cream maker in the freezer, I’m going to have to try this.
I think you would love it Jude, this recipe is one of the best I have made. I will use the base recipe over and over again.
This looks totally scrumptious Laura and a lot more sophisticated than the ice-cream I’ve just posted. Your cranachan idea really adds an extra dimension. I can see an ice-cream machine could come in handy.
I love cranachan, what a great idea having it in ice cream, this one I have got to try!!
Ah, an ice cream machine. Now that’s one gadget I don’t own….YET. When I do I’ll give you a nudge for some advice because I’d like to make gorgeous ice cream like you do!
Ooooh yum! I so want an icecream machine but I have been banned from buying any more gadgets! 🙁
My apologies for only getting around to commenting now but thank you so much for linking up your delectable gelato to June’s ‘Al Fresco’ Family Foodies event. The oat and pecan clusters sound sublime and must add a lovely bit of crunch to your ice cream. Yes please!