It always feels criminal to throw away hot cross buns. Hot cross buns are marked by their scarcity in my house: no sooner do they cross the threshold than they are pounced upon and demolished.
Assuming that you are capable of more restraint than me, this recipe deals with the unlikely scenario of how to use up those leftover buns. The ravenous will be relieved to hear that only two buns are required. And if you have more willpower than I do, you can even hold back a couple more hot cross buns and serve the ice cream between two halves of a bun, as a particularly Eastery ice cream sandwich.
This is a bit of a cross between traditional brown bread ice cream and my a spice-infused ice cream. It has a custard base, infused with cinnamon and nutmeg. The buns are torn and toasted until crunchy and caramelised with demerara sugar. They are then folded through the ice cream with extra sultanas and zest. It’s one of my favourite ice cream recipes, surprisingly sophisticated, but also encompassing all the best bits of hot cross buns.
If you would like to make your own buns, this is my failsafe recipe, which I love. It’ll make you a handsome dozen, which is just enough to allow you to reserve 2 for this recipe.
Hot Cross Bun Ice Cream
Makes: Just over a pint of ice cream
Takes: 1 hour plus 4 hours of freezing
Bakes: 20 minutes on the hob
For the ice cream
300ml double cream
300ml milk
80g light brown sugar
5 egg yolks
20g mixed, chopped peel
30g sultanas
1/2 cinnamon stick
1/2 teaspoon freshly ground nutmeg
For the hot cross buns
2 hot cross buns
50g light brown sugar
50g demerara sugar
1. First, infuse your cream and milk. Place the cream and milk in a small pan, and grate the nutmeg into it, and stick the cinnamon stick in too.
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