Bring the milk to the boil in a large pan. Whisk the
egg yolks with the caster sugar in a heatproof bowl
until pale and thick, then stir in the hot milk.
Place the bowl over a pan of simmering water and
stir for about 30 minutes, until the mixture
thickens to coat the back of a wooden spoon. Leave
to cool.
Stir in the vanilla essence and freeze
the mixture in its bowl for 1 hour.
Meanwhile, mix
the oatmeal and granulated sugar on a baking tray
and toast under a hot grill, stirring frequently
with a fork, until the sugar caramelizes.
Break into
large crumbs with a fork. Leave to cool, then chill.
Whip the cream to soft peaks.
Beat the partially
frozen custard to loosen it slightly, stir in the
oatmeal and fold in the cream. Return to the freezer
for 1 hour.
Beat the ice-cream again, transfer to
a 1.5 liter/2 1/2pt ring mould, slide it into a
freezer bag and freeze until firm.
Shortly before
serving, heat the honey and whisky in a pan and stir
until blended, then leave to cool. Remove the
ice-cream from the freezer and invert on to a large
serving plate.
Remove the mould carefully. Heap
raspberries in the centre of the ice-cream and
drizzle the whisky sauce over the top over the top.
Desserts Recipes -
Atholl Brose Ice-cream
Recipe
