Hot cross buns are heaven when warmed and served with lashings of butter. If you’re anything like me though, you’ll always have more hot cross buns than you can fit in your belly. I’ve found the best way to make your hot cross buns last longer than the long weekend… if you hide them from your guests. Mixing it into ice cream makes it the perfect treat and accompaniment to Easter pancakes.
Hot Cross Bun Ice Cream
1 L thickened cream
2 vanilla beans
8 egg yolks
2 whole eggs
125mL thickened cream to infuse vanilla beans
1 cinnamon stick
6 hot cross buns
100g melted butter
- To make the ice cream, add 125 mL of thickened cream, cinnamon and halved vanilla beans into a small saucepan and heat.
- Add ½ the sugar to 1L of thickened cream and whisk. Set aside to cool.
- Boil a large pot of water. Beat egg yolks and egg with the remaining sugar. Place egg mixture including the bowl on top of the pot of boiling water and whisk. Heat the mixture, whisking constantly until the mixture is thickened. This should take about 15 minutes. Dip your finger into the mixture to check the temperature; it should be just above your normal bod temperature. Remove from heat and keep whisking to cool the mixture.
- Check the cream, cinnamon, and vanilla bean mixture. Strain the mixture and set aside to cool. Add half of the vanilla milk into the eggs and fold through. Make sure the vanilla milk is cool before adding to the egg mixture otherwise it will cook the egg.
- Once mixed through, add 2tbsp of the whisked cream and sugar into the mixture. Be gentle in the beginning, adding more cream gradually. Once it’s all mixed into the same bowl, whisk and taste to make sure the cinnamon/vanilla flavour is coming through. If desired, add more of the vanilla milk into the mixture, be careful not to add too much as the flavour will intensify during the freezing process.
- Line a metal baking tray with cling wrap and pour the mixture into the tray. Cover the mixture with another layer of cling wrap and make sure the cling wrap in directly on top of the mixture so that the surface doesn’t crystallise. You can also just add the mixture into an ice cream churner before transferring to a tray. Freeze for up to 4 hours or until ice cream is solid.
- Slice hot cross buns in half and brush the inside with melted butter. Place butter side up on a tray and toast under the grill until golden brown. Once brown, remove and set aside to cool.
- Once cool, cut toasted hot cross buns into small crouton sizes. Take ice cream out of the freezer, spoon half of the ice cream into a metal mixing bowl, add hot cross bun croutons, quickly fold through, add the rest of the ice cream, mix until the croutons are all through the ice cream. Transfer back into the metal tray, place back into the freezer to set for another 3 hours.
- Enjoy in a waffle cone or on pancakes Easter mornings.
Note: If you can’t be bothered making the ice cream, this recipe also works with store brought ice cream. Get a good quality vanilla ice cream and start recipe from step 7.
Enjoy your Easter weekend.
Lee Chan x