Warm hot cross buns; spiced, zested and dripping in butter, are as synonymous with spring as blossom and Easter egg hunts. I find the flavour particularly nostalgic, so thought I’d apply it to one of my favourite things- ice cream. This is made up of a classic custard base (which I infused with cardamom, mixed spice and cinnamon), a buttered hot cross bun crumb and plump orange-soaked raisins. The result is so delicious we got through about 1.5l in three days (wouldn’t recommend this).
- 400ml whole milk
- 400ml double cream
- 1 cinnamon stick
- 10 cardamom pods, cracked
- 1/2 fresh nutmeg, grated
- 1tsp mixed spice
- 8 egg yolks
- 85g caster sugar
- 50g light brown soft sugar
- pinch salt
- 225g hot cross buns
- 1tbsp demerara sugar
- 2tbsp butter
- 75g raisins
- juice and zest 1 orange
- You will need an ice cream churner for this recipe. If the bowl of your churner needs freezing, do this the day before.
- Pour the milk and cream into a large saucepan. Add the cinnamon stick, nutmeg, cardamom pods and mixed spice.
- Gently heat the milk to scalding point (just as it starts to simmer) then remove from the heat and leave to infuse for 10-20 minutes.
- Meanwhile, whisk together the egg yolks, caster sugar, soft light brown sugar and salt. Once this mixture is voluminous and light, strain the milk through a sieve and add in in a steady stream, whisking constantly.
- Pour the custard into a large clean saucepan and heat very gently, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from the heat, close cover and leave to cool completely.
- Preheat the oven to 190c. While the ice cream base is cooling, make the hot cross bun crumb. To do this simply blitz the hot cross buns into a coarse crumb, then tip into a large frying pan along with the butter and demerara sugar. Stir to coat the crumbs in the melted butter and once they begin to crisp, tip onto a lined baking tray. Bake for 10-15 minutes or until golden. Set aside to cool.
- Place the raisins in a small bowl along with the orange juice and zest. Leave them too plump up.
- Once your ice cream base is completely cool, churn it for about 10 minutes or until it’s starting to thicken. At this stage, add 3/4 of the hot cross bun crumb and most of the plumped raisins. Continue to churn until thick, then tip into a large lined container, top with the remaining crumb and raisins and freeze for at least 4 hours. At this point, it’s ready to serve.