Hot Cross Bun Gelato

TIP: If you don’t like raisins and mixed peel, swap for the same amount of your favourite dried fruits. m

Utensils required

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Step 1

Heat the cream, milk, mixed spice and orange zest in a medium saucepan over a low heat, stirring occasionally with a silicone spatula until the mixture just comes to simmer.
Step 2

Whisk the sugar, cornflour and egg yolks together in a large bowl until pale.
Step 3

While whisking, pour one-quarter of the cream mixture into the egg mixture. Once combined, pour in the rest of the cream mixture and whisk again.
Step 4

Pour the mixture back into the saucepan and cook over a low heat for 6–8 minutes, whisking or stirring constantly until the mixture coats the back of a spoon and is the consistency of double cream, or until the temperature reaches 74–79°C on an instant-read thermometer.
Step 5

Remove from heat and pour through sieve into the bowl. Cover the surface of the mixture with cling film and leave to cool completely.
Step 6

Once cool, discard cling film. Pour base into the tub. Place storage lid on tub and freeze for 24 hours.
Step 7

Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 8

Select GELATO.
Step 9

With a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add the raisins and chopped mixed peel to the hole and process again using the MIX-IN program.
Step 10

Once processing is complete, remove gelato from tub and serve immediately.