I wanted to create something a little different this Easter and lately I have been working with the good folks @redislandoliveoil so here I am showcasing the versatility of their oil alongside one of my favourite snacks – ice cream! This recipe is a “no churn” recipe so I guess you could say it’s a cheats recipe. All I can say is I am glad I don’t own an ice cream machine or else, well you know!
When Easter rolls around we consume WAY too much chocolate, lamb and hot cross buns – eh, said nobody ever!! I can’t think of 3 nicer things that I’d like to consume on a regular basis (stay tuned for my lamb dish that will wow your family this weekend). So, when I was thinking of what to make this year I wanted to mix it up a little and that’s when I thought about hot cross bun ice cream and the rest just kinda fell into place after wandering around the local supermarket for some inspiration.
There are many different ice cream recipes out there on the web that require eggs, milk, cream, ice cream makers and sometimes even a hope & a prayer that it sets or doesn’t crystallize on top. Having made this recipe multiple times I can tell you it ain’t no Haagen Daz or if you are in Australia, like me – Messina gelato, but what I can tell you is it’s rich, creamy and sets perfectly EVERYTIME!! Not to mention super quick to make too. As it is made with condensed milk it is a little sweeter so I added a fruit component to the dish which I think works well to offset the sweetness. Also adding a little finishing salt (see tip) to the top of the ice cream before it sets works wonders.
So, without further ado I give you the recipe!!
1/2 cup olive oil
2 cups heavy cream
1 can (397ml) condensed milk
2 tsp vanilla puree or vanilla essence but the puree is better in my opinion
2 hot cross buns
1 tsp maldon salt
Salted caramel sauce
1 cup sugar
1/4 cup water
85g salted butter – cut into cubes
1/2 cup heavy cream – room temp
1 tsp salt
1 tsp brown sugar
Peanuts – chopped
1/2 hot cross bun, torn into chunks & toasted in the oven (feel free to butter the other half up and eat it!)
large mixing bowl
medium sized sauce pan
small food processor (for the hot cross buns)
electric or hand whisk
freezer proof container
measuring spoons & jug
1. Blend hot cross buns in a food processor, spread onto baking sheet and bake in oven @ 180c for approx 5mins or until crispy.
2. Mix condensed milk, vanilla & olive oil together in large mixing bowl.
3. Whisk cream into stiff peaks.
4. Slowly add cream to condensed milk and fold in gently. This is so that we keep as much air in the cream as possible.
5. Pour into freezer proof dish, sprinkle with maldon salt & cover tightly with cling wrap.
6. Freeze for a minimum of 6 hrs.
Salted caramel sauce
1. Place sugar & water in a medium sized sauce pan on a medium heat. Stir until combined and then leave – don’t stir it again!
2. Using a candy thermometer allow sugar to come to a temp of 177c / 350f.
3. Whisk in butter, being careful as the sugar mixture is very hot and will foam when adding butter.
4. Remove from heat and gently whisk in cream until combined.
5. Whisk in salt.
6. Leave to cool for 5 mins before transferring to an airtight container to cool completely.
7. Once cooled store in the fridge for up to 2 weeks.
8. Heat before use (see tip)
1. Cut bananas lengthways but truthfully you can cut into any shape you like.
2. Rub the top of banana with brown sugar.
3. Torch with a blowtorch to brulee tops of bananas (see tip)
1. Heat caramel sauce and swirl sauce on the bottom of the plate.
2. Place bruleed bananas “artfully”on the plate.
3. Top with ice cream.
4. Sprinkle peanuts & croutons on top.
5. Drizzle with as much caramel sauce as your blood sugar level can handle.
*finishing salt or maldon salt is a flaky salt and works perfectly to finish a dish adding a lovely kick of salt without overpowering a dish like table salt would*
**if you don’t own a blowtorch then you can get a similar affect by using the grill in your oven; just pay close attention to not burn them**
***this recipe can be adapted to use anytime of the year by omitting the hot cross buns and serving with a fruit compote instead eg. rhubarb, peaches or bluberries***