Name: Hot cross bun ice cream sandwiches
Total time: 32400 s
Yield: 3
Ingredients: 6 hot cross bun; 450 millilitre milk; 6 egg; 150 gram caster sugar; 1 teaspoon brandy; 1/2 teaspoon vanilla paste; 150 millilitre double cream

Step 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.

Step 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.

Step 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 .

Step 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.

Step 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.

Step 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.

Hot cross bun ice cream sandwiches

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