This recipe is an indulgent twist on a classic Scottish dessert using native Atheron raspberries from the farm at Fridas Field, Cape Byron single malt whisky, Ballina honey and Norco Cape Byron ice cream, make it a real taste of the Norther Rivers.
Ingredients:
1L Norco Cape Byron Ultimate Vanilla ice cream
150g Atherton raspberries (can substitute with Raspberries)
30g raspberry jam
180g honey
Half a lemon – juiced
50ml whisky
80g toasted oats
Method:
- Remove ice cream from freezer, allowing to soften slightly at room temperature for approximately 15 minutes
- In a small bowl combine the raspberry jam, honey, lemon juice and whisky
- Fold the Atherton raspberries through the jam mixture and set aside
- Using a stainless-steel bowl, fill with ice and then place another bowl on top
- Transfer ice cream to the cold bowl, folding the raspberry mixture through to form a ripple effect, working quickly so the ice cream doesn’t melt
- Fold in the oats and return mixture to the freezer
- Allow to firm up for 30 minutes before serving
Enjoy as a treat on a warm evening with a wee dram of whisky.
Recipe by Ally Waddell, Fridas Field