This is a stupidly simple and decadent pudding. It is firmly inspired by a Delia Smith recipe my mum made for a dinner party when I was about 7 or 8. She only made it once, but it was so good that I retained a very strong memory of the taste for all these years and knew I had to replicate something similar. The resulting pudding is a super creamy and rich ice cream, with crunchy caramelised oats and fresh raspberries running through.
The ingredients and process involved help keep it soft and creamy without churning. Whipping the cream before freezing adds the lightness that you would achieve in the traditional churning process. Honey acts as a good anti-freeze to prevent the ice cream from setting too hard; this is also aided by the cream’s high fat content and the addition of whisky, if you use it. The milk powder adds body by adding solids without any additional water, which would encourage an icy texture to the final product.
This recipe is from my first book, “Peter Bakes” and the photo is by the brilliant Susie Lowe.
No-Churn Oat and Raspberry Ice Cream
Difficulty: Easy8
servings24
minutes4
hoursIngredients
- For the oat brittle
75g oatmeal or rolled oats
100g sugar
2 tablespoons water
Pinch of flaky salt
- For the ice cream
600ml double cream
40g skimmed milk powder
100g honey
1 tbsp vanilla bean paste
4 tbsp whisky
150g raspberries
Directions
- Line a rimmed baking tray with baking paper.
- Make the oat brittle
- Toast the oatmeal or oats in a dry pan over a medium heat for a couple of minutes until browned and smelling toasty. Remove from the pan.
- Add the sugar into the pan with the water. Stir together over a high heat until dissolved and bubbling. Stop stirring and leave to bubble away until it turns a deep amber caramel. Add in the toasted oats and flaky salt, briefly mix together, then pour out onto your prepared tray and leave to cool and solidify.
- Once solidified, break up into small pieces in a pestle and mortar or smash in a bag with a rolling pin. This brittle is too hard for my food processor, so a pestle and mortar is best, followed by the rolling pin method.
- Make the ice cream
- Add the double cream into a large bowl with the milk powder, honey, vanilla and whisky if desired. Whisk to soft-medium peaks. Briefly fold through the oat brittle and raspberries.
- Pour the mixture into a 900g loaf tin and place in the freezer for at least 4 hours.
- When ready to serve, dunk the outside of the tin in warm water to melt the edge of the ice cream and turn it out onto a serving tray. Serve the ice cream in slices. Or, if you prefer, you can leave the ice cream in the tin and scoop out individual portions.
