Sweet, spicy, sticky, all the flavors that’s synonymous with Easter, only instead of celebrating Easter with traditional Hot cross buns we will have this delectable creamy hot cross bun ice cream for dessert.
A truly beautiful ice cream that will fool your taste buds with its cinnamon, citrus undertones. I’ts not overly sweet yet notably velvety and spoiled with aromas that will transport you back to fond childhood memories of Easter festivities!
For Tim Noakes Banting diets: omit the Cranberries as this will only be allowed when following a Keto / Paleo or a general LCHF diet
As with all LCHF sweet treats this ice-cream is not to be consumed as often foods especially if your goal is weight loss. This ice cream is meant for special occasions! #Easter2016
This recipe can easily converted if you don’t follow a LCHF diet. Simply replace 2 cups of the pouring cream with milk. Feel free to add 1/2 cup golden raisins and 1/2 cup currants to your ice-cream mix when you add the zest. Xylitol can be replaced with 1/2 cup brown sugar.
Nutritional facts based on LCHF recipe below.
Net Carbs: 15.9 g per portion
1/4 cup Xylitol
3 cups cream (Half and half)
1/2 tsp Cinnamon, grounded
1/4 tsp Allspice
1/4 tsp Nutmeg, grounded
1/4 tsp cloves, grounded
1/4 tsp Pink himilyan salt, fine
2 tsp Orange Zest, finely chopped (1 orange)
2 tsp Lemon zest, finely chopped (1 lemon)
15 g dried cranberries, chopped
Lightly whisk the eggs and sugar in a heavy saucepan.
Add 2 cups cream and the dry spices and salt to your egg and sugar mixture.
Cook the mixture over medium low heat constantly stirring until the mixture is thick enough to coat the back of a wooden spoon.
Remove immediately from the heat and add the remaining 1 cup cream to stop the cooking process.
Add the zest and cranberries and mix trough.
Transfer the custard to a mixing bowl, cover with cling wrap and chill overnight in the fridge.
Pour custard into an ice cream maker and prepare according to manufacturer’s instructions.