Cooking Instructions
1.
Make the ice-cream the night before you want to serve. Toast 2
M&S luxury hot cross buns (2)
and place in a shallow bowl, then pour over 150ml
milk (150 mL)
and leave to soak for 30 minutes.
2.
Whisk the
M&S free-range mixed size eggs (6)
,
caster sugar (150 g)
,
M&S Distilled 5 years aged XO French brandy (5 mL)
and
vanilla paste (3 g)
in a bowl. Strain the bun milk through a sieve into a saucepan, discarding the soaked buns. Top up the liquid with the remaining
milk (300 mL)
, add the
cream (150 mL)
and heat until almost boiling point.
3.
Pour the hot milk over the egg yolk mix and whisk. Return everything to the pan and heat until the mixture reaches 75°C .
4.
Cool slightly then chill in the fridge, covered, before transferring to an ice-cream maker and churn. If you don’t have an ice cream maker, cover and put in the freezer until frozen, mixing with a fork every half hour to stop ice crystals forming.
5.
Meanwhile, just before the ice cream is completely set, preheat the oven to 180°C/160°C fan/gas mark 4. Tear another
M&S luxury hot cross bun (1)
into small pieces and toss with some sugar, then bake on a tray until golden. Add the pieces to the ice cream, stir through then transfer to a container and keep in the freezer.
6.
When you’re ready to serve, toast the remaining
M&S luxury hot cross buns (3)
and use a cookie cutter to cut 3 rounds of ice-cream. Serve the ice cream in the toasted buns.