Hot Cross Bun Ice Cream in a Hot Cross Bun

April 2019
Since discovering how easy it is to make no churn ice cream - just whipped cream, condensed milk and whatever flavouring you desire, I've had a lot of fun trying out new creations, including this Easter Special.  A hot cross bun, broken in to small pieces and soaked with some extra raisins in whisky, folded in to the ice cream base with a little extra mixed spice, and then served in a toasted hot cross bun.  The warmth of the bun works wonderfully with the cold ice cream, and you get the texture of a hot cross bun, with an intensified flavour coming through from the ice cream.  A definite Easter success!  

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