Hot Cross Bun Ice Cream: A Unique Easter Dessert Idea

Hot Cross Bun Ice Cream: A Unique Easter Dessert Idea

Ingredients

For the new 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 floor cinnamon

1/4 teaspoon ground 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 ground allspice
• 1/4 teaspoon ground cloves
• 2 massive egg yolks
• 1 tablespoon cornstarch
• 1 tablespoon cold 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 ground 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, minimize 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 floor nutmeg

The hot cross bun ice cream is a singular Easter dessert that combines the flavors of the traditional hot cross bun with the wealthy creaminess of ice cream.

For this recipe, the recent 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 rich and creamy texture.

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

Ingredients:

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

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

– Transfer to a blender and blitz until easy.

– Pour the ice cream mixture into a freezer-safe container and freeze for no much less than 4 hours, or until solid.

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

Instructions:

For the ice cream:

1. In a large bowl, combine the heavy cream, milk, sugar, and vanilla extract.

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

3. Remove from heat and let cool slightly.

4. Add the recent cross buns to the mixture and let soak for 10 minutes, or until softened.

5. Use a hand mixer or blender to mix the combination till smooth.

6. Pour the mixture into an ice cream maker and freeze based on the producer’s instructions.

For the topping:

1. In a small bowl, combine the sugar and water.

2. Heat the mixture in a small saucepan over medium warmth, stirring continually, until the sugar has dissolved and the mixture has turned a lightweight amber color.

3. Remove from warmth and let cool barely.

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 recent cross buns in a food processor and pulse until they are fantastic crumbs.

2. In a large bowl, mix the crumbs, milk, cream, sugar, and spices.

3. Pour the mixture right into a freezer-safe container and freeze for a minimum of 4 hours, or till agency.

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 warmth, stirring continually, until the sugar has dissolved and the mixture begins to boil.

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

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

– Stir within the butter and vanilla extract till clean.

– Let the caramel sauce cool for a couple of minutes earlier than using.

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 constantly to dissolve the sugar.

2. Remove from warmth and whisk within the heavy cream and vanilla extract.

3. Allow the mixture to chill to room temperature, then refrigerate for at least 4 hours or overnight.

For the Hot Cross Bun Crumble:

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, mix the new 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 chilly ice cream base in an ice cream maker in accordance with the producer’s instructions.

2. Once the ice cream is churned, add the hot cross bun crumble and blend well.

3. Transfer the ice cream to a freezer-safe container and freeze for at least four 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 heat over medium warmth till the sugar dissolves.
2. Remove from heat and stir within the Hot Cross Bun Recipe cross bun cubes until they’re softened.
3. Let the combination cool fully, then stir within the vanilla extract.

2. Freeze the ice cream base:

1. Pour the ice cream base into a freezer-safe container and freeze for no less than four hours, or in a single day.

3. Serve the ice cream:

1. Scoop the ice cream into dishes and top together with your favourite toppings, corresponding to chocolate chips, sprinkles, or fruit.

Tips

For the best flavor, use freshly baked hot cross buns.

Tips for one of the best taste:

• Use freshly baked hot cross buns.
• Let the new 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 extra flavor.
• 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 airtight container for up to 2 weeks.

To make the ice cream forward of time, freeze it in an hermetic container for as much as 2 weeks.