Try this hot cross bun ice cream sandwiches recipe, or contribute your own.
Suggest a better descriptionPlace the eggs, extra yolks, vanilla, spice and sugar in a heatproof bowl. Place over a saucepan of simmering water and whisk until thick and pale. Remove from the heat and beat for a further 5 minutes or until cool. Whisk the cream until stiff peaks form. Gently fold through the egg mixture until just combined. Refrigerate until cold, preferably overnight. Freeze in an ice cream maker, according to manufacturer's instructions. Fold through sultana and currants, pour into a baking paper lined casserole dish or large baking sheet with high sides and freeze until hard (at least 6 hours or overnight).
Prepare the cookie dough as per the recipe, adding the extra cinnamon to the dry ingredients when you whisk them together. Spoon slightly larger portions of dough for each cookie, about 2 tbsp and flatten it out slightly using a spatula, leaving at least an inch of space around each cookie. You should be able to make 24 cookies. Bake, 1 sheet at a time, until cookies are puffed and golden at 180°C (350°F). Remove from the oven, while still hot and soft, place a sheet of baking paper over the top of cookies and use a flat surface (like another baking tray) to gently press the tops of the cookies flatter. (Optional step:) Use a round cookie cutter to cut the edges off of each cookie so they are nice and neat. (I used a 7.5cm cutter) Place on a wire rack to cool completely.
When ready to assemble, use the same sized cookie cutter (or one size smaller) to cut rounds of ice cream out of the tray it was frozen in and sandwich between cookies. You have to this in several rounds to stop the ice cream from melting. Refreeze ice cream sandwiches until hard. Place melted white chocolate in a piping bag with a round tip and pipe white crosses on the tops of each ice cream sandwich. Freeze until set and then serve.
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 98 | ||
Calories from Fat: 10 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 36.2mg | 11 % | |
Sodium 33.9mg | 1 % | |
Potassium 87.1mg | 2 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 20.6g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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