Caledonian Ice

Iced Stapag

Preparation info
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

By Catherine Brown

Published 1990

  • About

Ingredients

  • Cream, vanilla, sugar, oatmeal

Method

Whip some cream stiffly; sweeten it and flavour with vanilla; set it to freeze. When nearly frozen stir in coarse toasted oatmeal, well dried in the oven without being browned. Serve in a glass dish or in individual glasses.