Whisky and Raisin Ice Cream

With Toasted Oatmeal and Raspberries

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Preparation info

  • Serves

    8–10

    Appears in

    Spirit & Spice

    By Ghillie Basan

    Published 2019

    • About

    I have based this recipe on a Spanish ice cream flavoured with sweet sherry that I make at Christmas time, and to finish it off I have drawn from some of the simple ingredients that flavour the traditional Scottish cranachan – toasted oatmeal and raspberries. Both the sherry and whisky versions marry well with a dram but the cranachan version is like a scoop of Scotland in a bowl.