5 hours 45 minutes
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
1 ¼ cups brown sugar
¾ cup cream
Gewürzhaus Tahitian Vanilla Salt, generous pinch
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.
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.
Serve with plum compote, hot cross bun cookie shards and extra salted caramel.
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