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.
|250 g||hot cross buns|
|100 g||muscovado sugar — dark|
|375 ml||milk — full cream|
|130 g||muscovado sugar — light|
|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|
Preheat the oven to 180 degrees C.
Dice the hot cross buns into small, bitesized pieces, just a bit bigger than a kernel of corn.
Heat the butter in a frying pan until it melts, then continue to cook until it starts to brown.
Stir in the bun bits, sugar and salt.
Cook for a few minutes while constantly flipping the pieces over to make sure they are covered in sugar.
Spread on the baking sheet and bake for 20 to 30 minutes, stirring a few times during baking, until the hot cross bun bits are welltoasted and a deep, dark brown colour.
Cool completely then store in an airtight container until ready to use.
To make the ice cream, heat the milk, cream, sugar and salt in a saucepan to just below boiling.
In a separate bowl, whisk together the egg yolks.
Slowly pour some of the warm milk mixture into the yolks, whisking constantly.
Pour the warmed yolks and milk back into the saucepan with the remaining milk mixture.
Cook over low heat, stirring constantly while scraping the bottom of the saucepan until the custard thickens enough to coat the back of a wooden spoon.
Pour the custard into a bowl with the crème fraiche and whisk until smooth.
Stir in the vanilla and brandy.
Refrigerate until thoroughly chilled and then churn in your ice cream maker according to the manufacturer’s instructions.
Once churned, quickly fold in 2 thirds of the hot cross bun bits, all the chocolate and clemengold pieces and freeze until firm and ready to serve.
Serve with the remainder of the hot cross bun bits sprinkled on top.