Gelupo's ginger gelato and hot cross bun sandwich

To make the base bianca, stir together the sugar, milk powder and cornflour in a bowl. Heat the milk and glucose or runny honey in a pan until barely simmering. Pour the sugar mixture into the warm milk mixture in a steady stream, stirring as you go. Continue to stir until the mixture just returns to the boil, then remove from the heat. Cover the pan and leave the base to cool to room temperature. If not using immediately, you can chill in the fridge for up to five days.

For the stem ginger gelato, put the base bianca, cream and whole crystallised ginger into a blender, and blitz until smooth. Transfer the mixture to an ice cream machine and churn until firm. Scrape into a freezable container and fold in the finely diced crystallised ginger until evenly distributed. Transfer to the freezer for 40-45 mins or until solid enough to get a firm scoop. Scoop one, or two scoops if you’re feeling generous, into a sliced hot cross bun and serve. Warm the buns if you want an extra satisfying treat. If serving later, allow the gelato to soften for 15 mins before scooping.