Easter weekend is over but you’ve no doubt got plenty of hot cross buns left to contend with. Fear not as in this week’s Chefs Series, we’ve enlisted help from chef Tom Westerland (National Chef of Wales 2018, Craft Guild NCOTY finalist and a star of the Great British Menu 2019), who has created the perfect leftover hot cross bun recipe for your post-Easter feast – and best of all, it involves ice cream.
Leftover Hot Cross Bun Ice Cream Recipe
Fold little chunks of your favourite hot cross buns through this delicious thick ice cream and freeze to let them set. These are absolute pure indulgences and will take you no time at all to whip up in your kitchen.
- 12 egg yolks
- 500ml double cream
- 500ml milk
- 250g sugar
- 6 hot cross buns
If you don’t have an ice cream churn please see the alternative recipe below.
- Place your milk and cream into a heavy based pan and slowly bring to the boil and then remove from the heat.
- Whisk together your egg yolks and sugar until light and fluffy.
- Leave your cream and milk to cool lightly and then pour half over the egg and sugar mix. Whisk until combined.
- Milk both mixes together and return to the stove. Cook gently stirring continuously until it coats the back of the spoon.
- Remove from the heat and chill.
- Once cool churn in an ice cream machine until firm. N.B If you don’t have an ice cream churn you can whisk whipping cream (600ml) whilst slowing folding condensed milk (1 can) into the whipped cream as an alternative , it’s super creamy and equally delicious.
- Once churned tear the hot cross buns into small pieces and fold through the ice cream.
- Freeze for a few hours until set.
Loved this hot cross bun ice cream recipe? check out our recipe section for more inspo