Hot Cross Bun Ice Cream: A Unique Easter Dessert Idea

Ingredients

For the hot cross bun ice cream

Ingredients:

1 cup hot cross buns, toasted and crumbled



1 cup milk

1 cup heavy cream

1/2 cup sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon floor allspice

2 eggs

1 tablespoon cornstarch

1/2 cup raisins

1/2 cup chopped pecans

1/4 cup chopped dried apricots

1/4 cup chopped dried cranberries

– Hot cross bun – the cross on the bun is created from piped flour and water.

– Custard – made with milk, cream, sugar, eggs, vanilla, and cornstarch.

– Spices – cinnamon, nutmeg, and ginger.

– Currants – dried blackcurrants.

– Mixed peel – candied lemon and orange peel.

– Ice cream – made with milk, cream, sugar, and vanilla.

Ingredients:

• 1 cup entire milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1/2 teaspoon floor cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon floor allspice
• 1/4 teaspoon floor cloves
• 2 giant egg yolks
• 1 tablespoon cornstarch
• 1 tablespoon chilly water
• 1/2 cup dried currants
• 1/4 cup chopped candied orange peel
• 1/4 cup chopped candied lemon peel
• 1/4 cup chopped walnuts
• 1/4 cup chopped raisins

Ingredients:

• 1 cup hot cross bun mix
• 1 cup milk
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1 tsp floor nutmeg
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1 pint heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

For the caramel sauce

1 cup granulated sugar

1/4 cup water

1/4 cup light corn syrup

1/4 cup unsalted butter, reduce into small pieces

1/2 cup heavy cream

1/2 teaspoon vanilla extract

Ingredients for Hot Cross Bun Ice Cream:

– 1 cup hot cross buns, crumbled

– 1 cup milk

– 1 cup heavy cream

– ½ cup sugar

– 1 teaspoon vanilla extract

– ¼ cup currants

– ¼ cup raisins

– ¼ cup combined peel

– ½ teaspoon floor cinnamon

– ¼ teaspoon floor nutmeg

The hot cross bun ice cream is a novel Easter dessert that mixes the flavors of the normal hot cross bun with the wealthy creaminess of ice cream.

For this recipe, the hot cross buns are chopped and steeped in milk to create a flavorful base for the ice cream.

The ice cream is then made with a mix of cream, sugar, eggs, and spices to create a wealthy and creamy texture.

Once the ice cream is churned, it is mixed with the chopped hot cross buns and served.

Ingredients:

For the Ice Cream:
– 1 cup heavy cream
– 1 cup entire milk
– 1/2 cup granulated sugar
– 1/4 cup gentle corn syrup
– 1 tablespoon vanilla extract
– half teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– half cup dried currants
– 1/4 cup chopped candied orange peel
– 1/4 cup chopped candied lemon peel
– 1/4 cup chopped dates

For the Hot Cross Bun Croutons:
– 4 hot cross buns, toasted and diced
– 1 tablespoon butter, melted
– 1 tablespoon granulated sugar

Instructions

To make the new cross bun ice cream

To make the recent cross bun ice cream:

– Add the milk, cream, caster sugar, and vanilla extract to a saucepan, and produce to a simmer.

– Remove from the warmth and stir in the hot cross buns, then leave to cool for half-hour.

– Transfer to a blender and blitz until easy.

– Pour the ice cream mixture into a freezer-safe container and freeze for a minimum of 4 hours, or till solid.

– Serve with extra hot cross buns and spices, if desired.

Instructions:

For the ice cream:

1. In a big bowl, combine the heavy cream, milk, sugar, and vanilla extract.

2. Bring the combination to a simmer over medium warmth, stirring occasionally.

3. Remove from warmth and let cool slightly.

4. Add the new cross buns to the mixture and let soak for 10 minutes, or till softened.

5. Use a hand mixer or blender to mix the combination until easy.

6. Pour the mixture into an ice cream maker and freeze in accordance with the producer’s instructions.

For the topping:

1. In a small bowl, mix the sugar and water.

2. Heat the mixture in a small saucepan over medium heat, stirring continually, till the sugar has dissolved and the combination has turned a light amber color.

3. Remove from heat and let cool barely.

4. Dip the new cross buns into the caramel sauce, then sprinkle with the chopped nuts.

5. Serve the ice cream topped with the caramel-covered Hot Cross Bun Recipe cross buns.

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Instructions:

1. Place the recent cross buns in a meals processor and pulse till they are nice crumbs.

2. In a large bowl, mix the crumbs, milk, cream, sugar, and spices.

3. Pour the combination right into a freezer-safe container and freeze for a minimum of 4 hours, or until firm.

4. To serve, scoop the ice cream into bowls and prime with additional spices, if desired.

To make the caramel sauce

Ingredients:

– 1 cup granulated sugar
– 1/4 cup water
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract

Instructions:

– In a small saucepan, combine the sugar and water. Cook over medium heat, stirring continuously, until the sugar has dissolved and the mixture begins to boil.

– Reduce warmth to low and simmer, stirring sometimes, until the mixture turns a deep amber shade, about 10 minutes.

– Remove from warmth and thoroughly add the heavy cream. The combination will bubble and splatter, so watch out.

– Stir within the butter and vanilla extract till easy.

– Let the caramel sauce cool for a few minutes earlier than utilizing.

Instructions:

For the Ice Cream Base:

1. In a medium saucepan, mix the milk, sugar, and salt. Bring to a simmer over medium warmth, stirring continually to dissolve the sugar.

2. Remove from warmth and whisk in the heavy cream and vanilla extract.

3. Allow the combination to chill to room temperature, then refrigerate for no much less than four hours or overnight.

For the Hot Cross Bun Crumble:

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, combine the new cross buns, cinnamon, and nutmeg.

3. Crumble the new cross buns into small pieces and unfold them on a baking sheet.

4. Bake for 10-15 minutes, or till golden brown and crispy.

To Assemble the Ice Cream:

1. Churn the chilly ice cream base in an ice cream maker according to the manufacturer’s directions.

2. Once the ice cream is churned, add the recent cross bun crumble and blend well.

3. Transfer the ice cream to a freezer-safe container and freeze for no much less than four hours before serving.

Instructions:

1. Make the recent cross bun ice cream base:

1. Combine the milk, cream, sugar, and salt in a saucepan and warmth over medium warmth until the sugar dissolves.
2. Remove from warmth and stir within the hot cross bun cubes till they are softened.
3. Let the combination cool completely, then stir in the vanilla extract.

2. Freeze the ice cream base:

1. Pour the ice cream base right into a freezer-safe container and freeze for at least 4 hours, or in a single day.

3. Serve the ice cream:

1. Scoop the ice cream into dishes and prime together with your favourite toppings, similar to chocolate chips, sprinkles, or fruit.

Tips

For the best flavor, use freshly baked hot cross buns.

Tips for the best taste:

• Use freshly baked hot cross buns.
• Let the new cross buns cool earlier than including them to the ice cream base.
• Add a contact of cinnamon or nutmeg to the ice cream base for additional taste.
• Top the ice cream with whipped cream and a drizzle of honey or maple syrup.

To make the ice cream forward of time, freeze it in an airtight container for up to 2 weeks.

To make the ice cream forward of time, freeze it in an airtight container for up to 2 weeks.