Ciao. We are chefs who grew up in Italy and we're proud to do things properly. Carefully crafted, slow churned gelato and sorbetto. Worthy of the finest restaurants and living rooms in the land. For this recipe we infused fresh milk with homebaked toasted hot cross buns. It's an intensely creamy gelato with juicy sultanas, candied fruit and a hint of salted butter. Pop a generous dollop on a hot cross bun for a proper Easter treat. Buon appetito, Sam & Enrico