RECIPE: Adelaide Central Market & Gewürzhaus
This quick to assemble ice-cream will be a hit with the whole family – why not try it with in an ice-cream sandwich using hot cross buns! With more than 250 single-origin spices, herbs, salts, peppers, teas and sugars from around the world, Gewürzhaus mills over 100 exclusive small-batch blends available as self-scoop as well as pre-filled jars. You’ll find their only SA store at the Adelaide Central Market which is open Tuesday to Saturday.
Recipe: Caramel & hot cross bun spiced ice-cream
Servings: 4-6 | Prep time: 15 minutes | Cook time: 5 hours 45 minutes
Ingredients
For the ice cream
- 3 cups heavy whipping cream
- 1 cup salted caramel, or use Misty’s Salted Caramel
- 2 tbsp Gewürzhaus Hot Cross Bun Spice
- 1 egg white
For the salted caramel
- 50g butter
- 1 ¼ cups brown sugar
- ¾ cup cream
- 1 pinch of Gewürzhaus Pyramid Flake Salt
Directions
To make ice cream
- Whip egg white with an electric mixer to stiff peaks and set aside.
- In a separate bowl, whip cream with an electric mixer until soft peaks form.
- Fold in homemade salted caramel or Misty’s Salted Caramel and Hot Cross Bun Spice, then beat again until completely blended and well aerated. It’s important not to overbeat and to keep the mixture as light and fluffy as possible.
- Carefully fold through the whipped egg white.
- Pour into a plastic container and freeze for 5 hours.
To make the caramel
- Melt the butter in a small saucepan over a gentle heat.
- Add the sugar and salt, and stir until combined.
- Add the cream slowly and stir. Continue to cook over LOW heat for 5-10 minutes until the mixture thickens slightly.
- Turn off the heat and cool completely.
To serve
- Serve with plum compote, hot cross bun cookie shards and extra salted caramel.
- For ice-cream sandwiches, slice hot cross buns in half and place a scoop of ice-cream on the bun before topping with the other half. Serve immediately.
