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Hot cross bun ice cream
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5 from 3 votes

Hot cross bun ice cream

This hot cross bun ice cream is a yummy twist on traditional hot cross buns with a crunchy hot cross bun topping. It has all the wonderful spices you love in hot cross buns with plump sultanas and tangy mixed peel.
Prep Time30 mins
Cook Time10 mins
Cooling and freezing time4 hrs
Total Time4 hrs 40 mins
Course: Dessert, Snack
Cuisine: Australian
Keyword: creme anglaise ice cream base, custard based ice cream, Easter, Hot cross bun, Hot cross bun ice cream
Servings: 17 oz (500ml)

Equipment

  • ice cream churner
  • Hand beaters or stand mixer
  • Mini food processor

Ingredients

Hot cross bun ice cream

  • 1 cup (250ml) thickened cream
  • 1 cup (250ml) full cream milk
  • ½ cup (80gms) firmly packed brown sugar
  • 4 large egg yokes
  • ½ cup (70gms) sultanas or raisins
  • ¼ cup (40gms) mixed peel *optional
  • 1 tablespoon mixed spice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon vanilla essence
  • 1 pinch salt

Hot cross bun crumb (optional)

  • 1 hot cross bun *day old is fine
  • 1 tablespoon butter
  • ½ tablespoon brown sugar

Instructions

Hot cross bun ice cream

  • If using a double boiler put water on to boil
  • Pour milk, cream and spices into a small saucepan. Simmer on low until warm.
  • Seperate egg yokes, put aside egg whites for another recipe (such as my meringues)
  • Place egg yokes into a medium bowl with brown sugar. Beat until pail brown
  • Slowly add warm milk, cream a spice mix to egg yokes and sugar mix, stiring well between each addition.
  • Add ice cream mix to double boiler. Cook on low heat, stiring frequently until mix thickens up and coats the back of a spoon or spatular.
  • *You can use a small saucepan if you don't have a double boiler but you will have to have it on very low and watch it closely to ensure the eggs don't scramble.
  • Once thick enough remove from heat and allow to cool. Add vanilla essence and salt, mix in well. Put in a heat proof container and chill throughly, ideally over night.
  • Put ice cream storage container in the freezer to chill.
  • Just before churning ice cream rehydrate sultanas or raisins and mixed peel. Put in a head proof container and cover with one cup of boiling water. Allow to stand for fifteen minutes, then drain throughly.
  • If using a self refrigerating machine turn on ten minutes before churning ice cream, other wise take bowl out of freezer just before churning.
  • Churn until done. This is a smaller recipe so may only take about fifteen minutes, depending on your churner.
  • Once ice cream is churned add to chilled storage container, mixing in rehydrated fruit as you go so its well mixed in. You will need to work quickly to prevent the ice cream melting to much.
  • Freezer overnight or until desired firmness is reached.

To make the Hot cross bun crumb

  • Pre heat an over to 420°F (220°C)
  • Break up hot cross bun in to small pieces and place onto a baking tray.
  • Melt butter and brush hot cross bun pieces
  • Bake for five mins, then turn off over and leave in oven for a further five minutes
  • Allow to cool, then blitz with brown sugar until crunchy crumbs are formed. Do not over blitz

To serve the ice cream

  • Take hot cross bun ice cream out of freezer for a few minutes to soften up
  • Scoop ice cream into bowls or cones and top with hot cross bun crumb
  • Eat and enjoy!

Notes

You can use sultanas or raisins in this recipe for a traditional taste, or experiment with any other dried fruit you like.  
The mixed peel is optional but I think it gives the ice cream a lovely fresh tang.
If making the ice cream for adults you could add a tablespoon of alcohol such as brandy to the hot water when rehydrating the fruit for an extra kick of flavour.  
The hot cross bun crumb is optional but again gives this dish a lovely crunchy element and is a great way to use up stale hot cross buns.  The crumb is also delicious on regular ice cream such as vanilla or chocolate.