Cut the hot cross buns into small chunks and spread on a tray. Place under a preheated grill (broiler) for 3 minutes, watching them closely so that they don’t burn.
Cool, then blitz into breadcrumbs in a food processor. Set aside.
Whisk the double cream until you have firm peaks.
Whisk the ricotta, sour cream, condensed milk, vanilla and saffron together using a hand mixer. Make sure everything is well combined but don’t over mix.
Fold in the whipped cream and half the breadcrumbs and transfer to a loaf tin.
Spread the remaining breadcrumbs over the top. Cover and freeze for 5 hours or overnight.
When ready to serve, take the ice cream out of the freezer for 20 minutes so that softens a little.
Cut the hot cross buns in half and spread with a little butter toast in a preheated waffle maker until crisp and golden (or simply toast in a toaster).
Place a scoop of the ice cream onto each toasted base and drizzle with caramel sauce. Add the hot cross bun lid and serve immediately.
Notes
The saffron will add colour and flavour to the ice cream but if you like you can replace with 1/4 tsp ground cinnamon instead