• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

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 floor 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 produced 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 whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon floor nutmeg
• 1/4 teaspoon floor allspice
• 1/4 teaspoon ground cloves
• 2 massive 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 floor cinnamon
• 1 tsp ground 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, cut 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 mixed peel

– ½ teaspoon ground cinnamon

– ¼ teaspoon ground nutmeg

The hot cross bun ice cream is a unique Easter dessert that mixes the flavors of the traditional hot cross bun with the rich 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 mixture of cream, sugar, eggs, and spices to create a wealthy and creamy texture.

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

Ingredients:

For the Ice Cream:
– 1 cup heavy cream
– 1 cup complete milk
– 1/2 cup granulated sugar
– 1/4 cup gentle corn syrup
– 1 tablespoon vanilla extract
– half of teaspoon floor cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/2 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 hot 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 bring to a simmer.

– Remove from the warmth and stir in the hot cross buns, then leave to cool for 30 minutes.

– Transfer to a blender and blitz till easy.

– Pour the ice cream combination right into a freezer-safe container and freeze for no less than four hours, or until stable.

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

Instructions:

For the ice cream:

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

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

3. Remove from warmth and let cool slightly.

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

5. Use a hand mixer or blender to blend the mixture till smooth.

6. Pour the combination 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 combination in a small saucepan over medium warmth, stirring continually, until the sugar has dissolved and the combination has turned a light amber shade.

3. Remove from warmth and let cool slightly.

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

5. Serve the ice cream topped with the caramel-covered hot cross buns.

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Instructions:

1. Place the hot cross buns in a food processor and pulse until they’re 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 at least 4 hours, or till firm.

4. To serve, scoop the ice cream into bowls and prime with further 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 continually, till the sugar has dissolved and the mixture begins to boil.

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

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

– Stir within the butter and vanilla extract till smooth.

– 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 heat, stirring continuously to dissolve the sugar.

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

3. Allow the combination to cool to room temperature, then refrigerate for at least 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 hot cross buns, cinnamon, and nutmeg.

3. Crumble the recent cross buns into small pieces and spread them on a baking sheet.

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

To Assemble the Ice Cream:

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

2. Once the ice cream is churned, add the new cross bun crumble and blend nicely.

3. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours earlier than 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 in the hot cross bun cubes until they are softened.
3. Let the mixture cool fully, then stir in the vanilla extract.

2. Freeze the ice cream base:

1. Pour the ice cream base into a freezer-safe container and freeze for a minimum of four hours, or in a single day.

3. Serve the ice cream:

1. Scoop the ice cream into dishes and prime with your favorite toppings, such as chocolate chips, sprinkles, or fruit.

Tips

For one of the best taste, use freshly baked hot cross buns.

Tips for the best flavor:

• Use freshly baked hot cross buns.
• Let the hot 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 hermetic container for up to 2 weeks.

To make the ice cream forward of time, freeze it in an airtight container for as a lot as 2 weeks.