For the ice cream, line a 28cm x 20cm rectangular tin with plastic wrap and leave enough plastic hanging over the sides of the tin so that it can easily be lifted out when solid. Whisk the Amasi, custard, condensed milk, vanilla and cinnamon together until smooth. Fold in the cream. Transfer the mixture to the lined tin and freeze for at least 6 hours or overnight.
For the sandwiches, ensure that the ice cream is frozen solid. Keep each 6-pack of hot cross buns in tact. Cut each 6-pack open horizontally so that you are left with 4 sheets of hot cross buns. Melt the dark chocolate and butter together over a double boiler, or in the microwave, until smooth.
Use a palette knife to spread the chocolate mixture over the cut-surface of each sheet of hot cross buns. Remove the ice cream from the tin, and place it with the plastic on a clean surface. Use a large chef’s knife and cut the sheet of ice cream in half so that it can fit in between two sheets of the hot cross buns. Peel off the plastic. Trim the ice cream if your tin was slightly bigger. Place a sheet of ice cream onto the base layer of each 6-pack of hot cross buns and top each off with a top layer of hot cross buns. Freeze for 1 hour until firm.
Remove the desserts from the freezer, let it sit at room temperature for 2-3 minutes and use a large chefs knife to cut the hot cross buns into portions. It can be kept as single hot cross buns to serve 12 as a regular dessert or each bun can be sliced in half to serve 24 as a smaller dessert.
To easily line any tin with plastic wrap: grease the tin with a splash of olive oil and wipe out any excess with some kitchen paper. Tear off a big sheet of plastic that is slightly bigger than the tin. Scrunch it up and run some water over it. Squeeze out the excess water, unfold the plastic wrap and line the tin. The plastic will be less sticky and easier to handle.
Recipe byIllanique van Aswegan.