It’s no secret that Issy and I have a soft spot for anything Scottish.
We’ve both been to Scotland countless times, and every time we’ve fallen more and more in love with the beautiful country, the vibrant music scene, the hearty cuisine, and let’s face it… those accents. Major swoon.
Between us we’ve been to see Glaswegian band, Twin Atlantic, more times than I can remember, danced at a ceilidh, climbed Arthur’s seat, camped at T in the Park, eaten ALL THE FOOD at the Edinburgh Christmas Market…. You get the picture.
Basically, we LOVE Scotland.
So, it was only a matter of time before one of us attempted a recipe inspired by Scottish cuisine.
Yeah, I caved.
When we visited Edinburgh last Christmas, we both tried Cranachan for the first time – a dessert made with whipped cream, heather honey, whisky, fresh raspberries and toasted oats soaked in even more whisky (when in Scotland!)… and we couldn’t get enough of it!
So, I decided I wanted to incorporate those flavours in an ice cream sandwich. As you do.
Chewy Brown Butter Oatmeal Raspberry Cookies filled with Whisky Ice Cream?
All day, everyday please.
First we started by chopping up the spring onions, cutting off the ‘cheese string ends’ as Matthew so ingeniously put it. 
BANOFFEE IN EVERYTHING!!!!
First I whipped up the double cream to soft peaks.
acornsandcustard.com 