Speckled Egg & Hot Cross Bun Ice Cream

Easter is right around the corner and we’re more excited for the long weekend than we’d like to admit! Four days filled with family visits and chocolate hunts (because we’re never too old to look for hidden eggs, right?) have us looking for some yummy recipes to wow them with. These two mouthwatering ice cream flavours are so uniquely Easter, we won’t be able to resist a second helping. Definitely best served with a speckled egg topping and some crispy hot cross buns – make sure to try them this week!

Hot Cross Bun Ice Cream

Ingredients:

  • 6 Hot cross buns
  • 2 cans Ideal milk
  • 1 can Condensed milk
  • 250ml Fresh cream
  • 1 tsp Cinnamon
  • 1 tsp All spice

Method:

  1. Place the cream and ideal milk in the freezer for 20 minutes.
  2. In a saucepan, break the hot cross buns into small pieces, add the ideal milk and spices on a low heat until it starts to boil. Remove from heat and let it cool a bit.
  3. With an electric mixer, whip the cream until stiff peaks form.
  4. In a separate bowl, mix the ideal milk until fluffy and add the condensed milk.
  5. Add the cream to the ideal milk mixture and whisk until smooth. Add in the hot cross bun mixture. 
  6. Place the ice cream in the freezer and stir every hour until frozen.

Speckled Egg Ice Cream

Ingredients:

  • 1 can Ideal milk
  • 1 can Condensed milk
  • 250ml Fresh cream
  • 2 packs Speckled eggs
  • 80g (1 slab) Milk chocolate

Method:

  1. Place the ideal milk and cream in the freezer for 20 minutes.
  2. In a saucepan, melt the chocolate and one and a half packs of speckled eggs on a low heat.
  3. With an electric mixer, whip the cream until stiff peaks form.
  4. In a separate bowl, whip the ideal milk until fluffy. Add the condensed milk to the ideal milk and then add the cream, whisk until smooth.
  5. Add the rest of the speckled eggs and place in the freezer. Stir every hour until frozen.