1
Pour the cream and milk into a saucepan, place over low heat and warm until just below boiling point. Remove from heat. Whisk the egg yolks with honey in a bowl until the mixture becomes pale, light and almost foamy. Gradually whisk in the warm cream and milk, stirring constantly.
2
Fill a large bowl halfway with cold water and ice, then place another bowl inside. This will help chill the custard later and stop its cooking as soon as it becomes thick enough.
3
Pour the custard mixture into a heavy‑bottomed saucepan, add a pinch of salt and place over low heat, stirring with a wooden spoon until the mixture thickens enough to coat the back of the spoon. It is important not to overheat, otherwise the yolks will curdle. While stirring you will feel the texture change – it becomes silky and slightly thicker. At this stage transfer the cream to a bowl set in the ice water. Add vanilla, whisky and lemon juice, mix, then let it cool, stirring occasionally.
4
Preheat the oven to 180 °C (160 °C with convection/gas 4). Mix the oat flakes, maple syrup and a pinch of salt in a bowl, then spread the mixture onto a parchment‑lined baking tray. Bake for 10 minutes. Break up any clumps of oats, return to the oven and bake another 5 minutes, or until golden‑brown. Let cool for 10 minutes, then break the mixture into small pieces.
5
For the ripple effect, place the raspberries in a saucepan with 1 tbsp water and cook over low heat until they melt into a purée (press the berries with the back of a spoon to speed breakdown). Strain the purée through a sieve, discard the seeds, then add powdered sugar and glucose and mix.
6
Whisk the custard in an ice‑cream maker according to the manufacturer’s instructions. When the mixture has set, fold in two‑thirds of the toasted oat flakes. If you do not have an ice‑cream maker, transfer the cream to a freezer‑safe container, place in the freezer and every hour stir with a kitchen processor. Repeat this three times, finally adding the oat flakes and mixing gently.
7
When the ice cream is frozen but not too hard, transfer one third to a freezer‑safe container (if you did not use a machine you’ll need a second container). Using a cocktail stick or skewer, gently swirl the raspberry purée through the ice cream to create a spiral. Repeat with the remaining two thirds of ice cream and purée. Sprinkle the remaining toasted oat flakes, cover and let freeze overnight before serving.

Source: bbcgoodfood.com

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