1/3 cup coarse oatmeal
2-1/2 cups heavy whipping cream
1/2 cup superfine sugar (You can use normal granulated sugar but first put it in the blender on high for 30 seconds)
2 tablespoons Drambuie
2 tablespoons honey (preferably heather)
scant 1 cup fresh raspberries, plus extra for garnish
Preheat the oven to 350°F. Spread the oatmeal out on a baking sheet and bake in oven for about 10 minutes, tossing the oatmeal several times during the cooking time so that it browns evenly. Remove from the oven and let cool for 30 minutes.
Pour the cream into a large bowl, add the sugar, and whip until the cream holds its shape. Add the Drambuie and honey and fold in until well blended.
If using an ice-cream machine, churn the mixture in the machine following the manufacturer’s instructions. Just before the ice cream freezes, add the toasted oatmeal and raspberries. Alternatively, freeze the mixture in a freezer-proof container, uncovered, for 1-2 hours, or until it starts to set around the edges. Turn the mixture into a bowl and mix with a fork or beat in a food processor until smooth. Fold in the toasted oatmeal and raspberries, then return to the freezer and freeze for an additional 2-3 hours, or until firm or required. Cover the container with a lid for storing. Serve sprinkled with raspberries.