Hot Cross Bun Ice Cream
Hot Cross buns are so popular during Easter time and I have a wonderful recipe for these classic treats. What happens though when you have a whole bunch of leftovers and you don't know what to do with them? Well, I'll tell you what, just make an epic hot cross bun ice cream. I cannot tell you enough how amazing this dessert is. It's a super simple Thermomix recipe and you can whip it up quickly and just leave it to freeze until you have guests around and just need a dessert ready.
You can also use the hot cross bun crumble as a topping for your granola or porridge for a little extra kick. I stored the leftover crumble in a jar and it worked a treat on so many desserts actually.
Hot Cross Bun Crumble
- 4 hot cross buns
- 50 g unsalted butter in small chunks
- 100 g dark muscovado sugar
- 1 pinch sea salt
- 400 g whole milk
- 200 g single cream
- 130 g light brown soft sugar or coconut sugar
- 1 pinch sea salt
- 5 large egg yolks
- 1 tsp vanilla bean paste
- 20 g brandy or dark rum (optional)
- 200 g creme fraiche
- 100 g dark chocolate chips
Preheat the oven to 190C / 170C Fan / Gas Mark 5. Line a large baking tray with greaseproof paper and set aside.
To make the hot cross bun crumble, place the butter in the mixing bowl. Melt 2 Min. / 100C / Speed 2. Add the brown sugar and dissolve 2 Min. / 100C / Speed 2.
Tear the hot cross buns into small pieces into a large bowl and pour over the sugared butter. Stir through until coated evenly. Distribute the buns evenly across the tray and bake for 20-25 minutes until caramelised and dark brown. Remove and leave to cool and harden.
Meanwhile, clean the mixing bowl. Add the milk, cream, sugar, salt, egg yolks, vanilla bean paste and brandy and cook 12 Min. / 90C / Speed 3. Add the cream fraiche and mix 20 Sec. / Speed 4.
Fill the mixture into ice cube trays and leave to cool. Then freeze for at least 4 hours or until completely frozen. If you don't have ice cube trays, simply use a large tray so that the mixture fills up the tray no higher than 4cm.
The next day or at least 4 hours later, place the hot cross bun crumble in the mixing bowl. Chop 5 Sec. / Speed 7. You can also do less if you prefer the crumble chunkier. Fill into a bowl and set aside.
Place the frozen ice cubes into the mixing bowl. If you used a tray, cut the ice block into 4cm chunks. Chop 20 Sec. / Speed 6. Then chop again 10 Sec. / Speed 4.
Add 2/3 of the hot cross bun crumble and chocolate chips and mix 10 Sec. / Reverse Speed 2.5. Incorporate with a spatula if the mixture is not fully incorporated. Fill the mixture into an ice cream tub and freeze again for 2 hours before serving.
You can store the remaining hot cross bun crumble in a jar and either sprinkle on top of the ice cream when serving or use on top of your granola, porridge or any other dessert.
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