If you’re looking for an easy Easter dessert look no further than this no-churn caramel and hot cross bun ice-cream courtesy of Gewürzhaus and the Adelaide Central Market. 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.

To make ice cream

1. Whip egg white with an electric mixer to stiff peaks and set aside.
2. In a separate bowl, whip cream with an electric mixer until soft peaks form.
3. 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.
4. Carefully fold through the whipped egg white.
5. Pour into a plastic container and freeze for 5 hours.

To make the caramel

1. Melt the butter in a small saucepan over a gentle heat.
2. Add the sugar and salt, and stir until combined.
3. Add the cream slowly and stir. Continue to cook over LOW heat for 5-10 minutes until the mixture thickens slightly.
4. 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.