Prep: 2 hrs
Small pieces of the hot cross buns are coated in butter and mascovado sugar, baked until crispy and folded into a traditional custard ice cream base.
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Ingredients (14)
For the caramelized hot cross buns:
250 g | hot cross buns |
45 g | butter |
100 g | muscovado sugar — dark |
1/4 tsp | salt |
For the ice cream custard:
375 ml | milk — full cream |
250 ml | cream |
130 g | muscovado sugar — light |
1/4 tsp | salt |
250 ml | crème fraîche |
5 | eggs — large, yolk only |
1/2 tsp | vanilla — extract |
15 ml | brandy — optional |
100 g | dark chocolate — or milk chocolate chips, chopped |
4 | ClemenGold®️ mandarin — tinned, halves |
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