Thursday, 26 September 2013

Homemade Hot Cross Bun ice-cream

Yeah, I know it sounds the oddest creation in the world ever. My mother sprung this on me this evening and I have no clue what possessed her to think it was an autumn appropriate recipe. However, we made it and its currently in the freezer jammin' like Bob Marley and waiting for Zee's appearance at our front door tomorrow night. Thankfully, that means we can test it on her before realising its poisonous and not eating any ourselves...

But anyways, here's the recipe and you and I will just have to hope for the best outcome:
  1. Whizz 2 hot cross buns in a food processor to make breadcrumbs.
  2. Spread on a baking tray and cover with a dusting of sugar before baking in the oven at about 150 degrees for about 10 minutes. Take them out a few times and move them around the tray for even cooking. Remove from the oven and leave to cool.
  3. Whisk 397g (1 tin) on condensed milk and 600ml (1 tub) of double cream with 2 teaspoons of vanilla extract until thick enough that it forms peaks. Stir in the cooled breadcrumbs and transfer to a plastic container. Leave in the freezer overnight to set.
  4. When ready to be eaten, please understand that this ice cream is pretty much the same consistency as Ben and Jerry's (every single girls two best friends), ie. this stuff is rock hard and could knock out a burglar, did you decide to use it as a weapon. Do leave it a decent amount of time to thaw (I'm taking 20 mins/half an hour here) unless you want to look like someone carving an ice sculpture in the Antarctic with a spoon. 

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