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Showing posts from July, 2013

Want, want, want… (ice cream bread?)

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Hmm… maybe I’ve got time to make this before we go?!?!?!?Three ingredients (two if you omit sugar, which sounds like a good plan)!Three minutes (not counting thaw time)!No kneading!(Apparently) not too sweet!… Holy Oh-Em-Jee, everybody – it’s ICE CREAM BREAD.Ice.Cream.Bread.Step the First.  You thaw the ice cream.Step the Second.  You stir in self-rising flour.  Okay, this isn’t exactly ONE ingredient, and I normally consider it an abomination, but I happen to have TWO bags of the stuff here that Ted bought by accident.Step the Third.  Bake.Step the Fourth.  Indulge.The “secret recipe” is more of a ratio than anything else:1 cup full-fat ice cream : 3/4 cup self-rising flourBake at 350° for 25-45 minutes (depending on how big a batch) until toothpick comes out clean.This version recommends Triple Brownie ice cream, 1 cup : 3/4 cup and bakes for 25-30 minutes.  This version uses Butter Pecan, doubled to have 2 cup : 1 1/2 cup and baked for 45 minutes.Play with it, let me know which yo…

More delicious kosher morsels!