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Hot Cross Bun Ice Cream

Made at Le Caprice | Serves Serves 4 (and a few more for the left over hot cross buns!)

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For the ice cream
(yields around 1 litre)
500ml milk
375ml double cream
12 medium sized free range egg yolks
190g caster sugar

For the hot cross buns
275g whole milk, tepid
3 level tsp (15g) dried yeast
625g strong white flour
1 tsp salt
2 tsp mixed spice
45g unsalted butter
85g sugar
Zest of 1 lemon
1 medium free range egg
125g dried fruit (sultanas or a mix of sultanas and fruit peel)

For the hot cross bun topping
2 tbsp water
100g plain flour

For the hot cross bun glaze
100ml whole milk
50g caster sugar

For the ice cream
In a bowl or food processor, whisk the egg yolks and sugar until they’ve doubled in size. Bring milk and cream to the boil in a heavy-bottomed saucepan. Remove from the heat and pour onto the egg mixture. Sieve into a bowl and chill thoroughly. When the liquid is cool enough, churn for 20 minutes in an ice cream maker and leave to one side until you’ve made the hot cross buns. The mixture should still be soft.

For the hot cross buns

For the hot cross buns, pre heat the oven to 200°C / gas mark 6.

Dissolve the yeast in the milk. Using a food processor with a dough hook (or a good old-fashioned wooden spoon), combine all the ingredients except the milk, egg and dried fruit. Mix until the butter is well incorporated and has formed small crumbs. Add in the milk and egg, and mix until you have a smooth dough. Mix in the dried fruit. Put the dough into a large greased bowl, cover with Clingfilm and allow to proof in a warm place for an hour.

Once ready, divide the dough into 12 equal pieces and shape each into a ball. Place them onto a lined baking tray a few centimetres apart to allow for rising. Cover the tray with Clingfilm and put in a warm place until doubled in size. Mix the water with the flour until it forms a smooth paste and put into a piping bag. Pipe a cross over the top of each proved bun. Bake in the oven for 10 to 12 minutes until golden brown. Meanwhile, boil together the milk and sugar. Brush the sugared milk over the buns immediately after removing from the oven, to create a sweet, sticky shine. Cool the buns on a wire rack.

Once the buns are cooled, tear 3 of them into small pieces and mix into the soft ice cream base mixture. Cover with Clingfilm and leave to infuse overnight. Finish the churning process in the ice cream maker (around another 20 minutes) and store in the freezer for at least 2 hours before serving.

We also suggest that you eat the other hot cross buns for breakfast or tea, warmed up and dripping with butter!

NB If you are time-poor, you can use good quality shop-bought hot cross buns, but the sense of achievement of baking them yourself, not to mention the taste, cannot fail to impress!

 

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