Sweet Easter Ice Cream with Tahini Caramel

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Sweet Easter Ice Cream with Tahini Caramel

Yield 12

Author Lucy Tweed

Prep time

12 Hour

Cook time

25 Min

Total time

12 H & 25 M

Ingredients

• 3 good hot cross buns
• 395 gm can sweetened condensed milk
• 300ml thickened cream
• 2 ts vanilla paste
• ½ tsp cinnamon
• 2 tbsp maple, divided
• ½ cup tahini
• pinch salt
• 2 tbs butter, softened

Instructions

1. Preheat the oven to 160’c fan-forced.
2. Trim about 5mm of outside crust from each side of the bun.
3. Tear up the crusts and the indise dough, keeping them separate.
4. Place the crusts on a paper lined tray and into the oven for 20 mins to crisp up. Set aside to cool.
5. In a food processor, blend the doughy insides with the condensed milk, cinnamon, vanilla paste, and maple syrup until smooth.
6. Using a stand mixer or whisk and owl, whip the cream until it forms soft peaks.
7. Using a metal spoon, combine the cream and condensed milk mixture gently by hand.
8. Pour into a freezer safe container (preferably with a lid) and freeze overnight.
9. In a small bowl combine 1 tbsp maple and tahini and stir to combine. Season with a sprinkle of salt.
10. Increase the oven to 180’c.
11. Smash toasted bun crumb (about 1 c) into a chunky crumb (you can do this in a ziplock bag with a rolling pin or a food processor). Then use your fingers to massage through remaining maple and the butter.
12. Place the crumb on paper lined tray and back into oven for 10 mins or until dark golden brown.
13. Remove and set aside to cool.
14. The crumb and caramel can be stored at room temp in airtight containers until serving (a few days ahead)
15. Scoop icecream , drizzle, crumble toasted crust.

Nutrition Facts

Calories

321

Fat

20 g

Sat. Fat

10 g

Carbs

31 g

Fiber

1 g

Net carbs

31 g

Sugar

22 g

Protein

6 g

Sodium

144 mg

Cholesterol

45 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.