HOT CROSS BUN ICE CREAM

INGREDIENTS

Ice cream base

• 1 ½ cups milk
• 1 ½ cups thickened cream
• 3 cinnamon quills
• ½ star anise
• 150g caster sugar
• Pinch of salt
• 1 tbsp vanilla paste
• 6 large egg yolks

Hot Cross bun fruit mix

• ½ cup (75g) raisins or sultanas
• ¼ cup (75g) currants
• 2 tsp brown sugar 
• Zest and juice of ½ orange
• 2 tsp orange marmalade 

Crumble

• ⅔ cup (85g grams) plain flour
• 6 tbsp (75g) caster sugar
• 1 teaspoon baking powder
• Pinch of salt
• ¼ tsp ground nutmeg
• 170g unsalted butter, melted and cooled slightly

METHOD

Place the Cuisinart Ice Cream Maker freezer bowl into the freezer and freeze for 18-24 hours prior to churning.

To make the ice cream base

1. Heat the milk, cream, cinnamon, star anise, salt and 100g of the sugar in a medium sized saucepan over medium heat, stirring frequently, until the mixture starts to bubble around the edges of the saucepan. Remove from the heat. 
2. Place a medium sized heatproof bowl on a tea towel – this will help keep the bowl steady while whisking. 
3. In the bowl whisk together the egg yolks, remaining 50g of sugar and vanilla paste until smooth. While continuing to whisk, slowly stream in the hot milk mixture. Once all the milk is fully incorporated, set the heatproof bowl over a saucepan filled with a few centimetres of boiling water, making sure the water does not touch the bottom of the heatproof bowl. 
4. Turn the heat on to medium and continuously stir the custard mixture with a wooden spoon until the custard has thickened enough to coat the back of the wooden spoon and maintain a line when you run your finger through it.
5. Transfer the custard to a wide container and carefully set this in a shallow sink of cold water to help the custard cool quickly. Once cool, cover the custard and place in the refrigerator for at least 4 hours, or overnight.

To make the fruit mix

1. Place all of the ingredients into a small saucepan. Stir to combine. Place over medium heat and bring to the boil, then turn down to a simmer for 5 minutes. Remove from the heat and allow to cool completely. Store in the refrigerator until ready to use.

To make the crumble

1. Preheat the oven to 180°C. Line a baking tray with baking paper. 
2. In a bowl, whisk together the flour, sugar, baking powder, salt and nutmeg until well mixed. Drizzle in the melted butter and stir gently until the butter is incorporated and the mixture resembles wet sand. 
3. Scatter the crumble mix onto the prepared baking tray and bake in the oven for 15 - 20 minutes or until the crumble mixture is golden brown. Allow to cool completely before breaking into small pieces and storing in an airtight container.

To make the hot cross bun ice cream

1. Place the frozen freezer bowl into the Cuisinart Ice Cream Maker and turn the power on. While the machine is running, pour the custard mixture into the bowl through the ingredient spout. Allow to churn for around 20 minutes, or until the icecream reaches soft serve consistency. Add 4 tablespoons of the fruit mix and 4 tablespoons of the crumble mix into the ice cream and allow to churn for 5 minutes more.
2. Serve straight from the bowl, sprinkling some extra fruit and crumble on top, or place the ice cream into a freezer proof container and freeze until ready to serve.