Ingredients
For the ice cream
- 2 hot cross buns
- 600 ml 20 fl oz double cream
- 250 g 9oz ricotta
- 300 g 10 1/2 oz sour cream
- 400 g 14oz tin sweet condensed milk
- 1 tbsp vanilla paste
- Small pinch saffron ground to a powder
To serve
- Hot cross buns
- 1 tbsp butter
- Caramel or chocolate sauce
Instructions
- Cut the hot cross buns into small chunks and spread on a tray. Place under a preheated grill (broiler) for 3 minutes, watching them closely so that they don’t burn.
- Cool, then blitz into breadcrumbs in a food processor. Set aside.
- Whisk the double cream until you have firm peaks.
- Whisk the ricotta, sour cream, condensed milk, vanilla and saffron together using a hand mixer. Make sure everything is well combined but don’t over mix.
- Fold in the whipped cream and half the breadcrumbs and transfer to a loaf tin.
- Spread the remaining breadcrumbs over the top. Cover and freeze for 5 hours or overnight.
- When ready to serve, take the ice cream out of the freezer for 20 minutes so that softens a little.
- Cut the hot cross buns in half and spread with a little butter toast in a preheated waffle maker until crisp and golden (or simply toast in a toaster).
- Place a scoop of the ice cream onto each toasted base and drizzle with caramel sauce. Add the hot cross bun lid and serve immediately.