Easter weekend is over, but you’ve no doubt got plenty of hot cross buns left to contend with. Fear not, 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

What better way to spend the days after Easter than with a bowl of leftover hot cross bun ice cream on the sofa? And don’t worry if you don’t have a fancy ice cream machine, you can use whipping cream and condensed milk instead – easy peasy and SO delicious.

Ingredients

12 egg yolks

500ml double cream

500ml milk

250g sugar

6 hot cross buns

Method

Fold little chunks of your favourite hot cross buns into this delicious, thick ice cream and freeze to set. These are absolute pure indulgences and will take you no time at all to whip up in your kitchen. 

  1. Place your milk and cream in a heavy-based pan, slowly bring to the boil, then remove from the heat.
  2. Whisk together your egg yolks and sugar until light and fluffy.
  3. Leave your cream and milk to cool lightly, and then pour half over the egg and sugar mix. Whisk until combined.
  4. Mix both dairys together and return to the stove. Cook gently, stirring continuously until it coats the back of a spoon.
  5. Remove from the heat and chill.
  6. Once cool, churn in an ice cream machine until firm. If you don’t have an ice cream churn, you can whisk whipping cream (600ml)  whilst slowly folding condensed milk (1 can) into the whipped cream as an alternative. It’s super creamy and equally delicious.
  7. Once churned, tear the hot cross buns into small pieces and fold through the ice cream.
  8. Freeze for a few hours until set.

Loved this hot cross bun ice cream recipe? Check out our recipe section for more inspo

Easter, Food & Drink, Lifestyle, Recipes

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