Edd Kimber’s hot cross bun ice cream recipe

Method

• To make the ice cream, roughly rip 2 of the hot cross buns into pieces and place on to a baking tray. Place the tray under a grill for a few minutes until the buns are lightly toasted. Place the toasted hot cross buns into a medium sized saucepan and pour over the milk and cream. Bring this mixture to a boil, then remove from the heat, cover and allow the liquid to infuse for 30 minutes. Pour the milk mixture through a fine sieve, pressing through as much of the liquid as possible. Add more milk to top the total liquid back up to 500ml, discarding what is left inside the sieve.

• Place the infused milk mixture into a clean pan and bring to the boil over medium heat. While coming up to temperature, whisk the vanilla, yolks and sugar together until smooth. Whilst whisking constantly pour over the hot milk mixture, whisking until fully combined. Pour the custard back into the pan and cook until the mixture reaches 75-80C, stirring constantly (the bread thickens the milk so it will appear thick and cooked right at the start so using the temperature is more accurate).

• Pour the custard into a bowl and cover with a sheet of Clingfilm. Refrigerate the custard overnight before churning in an ice cream machine according to the manufacturer’s instructions.

• Before churning the ice cream rip the remaining hot cross bun into small crouton-sized pieces and place onto a baking tray. Place into an oven preheated to 120C (100C fan) and bake until dry and crisp for about 25 minutes, then place under the grill until golden brown, about a minute.

• When the ice cream has almost finished churning add the bread and the raisins. Scrape the finished ice cream into a container and freeze until ready to serve.