Thursday, September 12, 2013

Further adventures in baking

Despite having the urge to do a spot of baking for some time now, I've been put off by the requirement to do all that pesky kneading.

Along came a recipe that I had to try, which was the answer.

It's called Ice Cream Bread.

Yes, read that again. Ice. Cream. Bread.

Actually, it's not really bread. It's more like a cake than bread, but it does have bread-y characteristics.

Here's what you do: 
- Take some ice cream out of the freezer and let it thaw for a bit.
- Mix 1 cup ice cream thoroughly with 1.5 cups self-raising flour (yes, I know it's American measurements which is a pain)
- Bung in a tin
- Cook for half an hour
- Boom! Ice Cream bread is born!

The verdict?

Well, as I said, it's more like cake than bread. It's not that sweet – but I didn't use a particularly luxurious brand and I did mix in some sprinkles which added a bit of a sugary hit. You can add anything you want, really, but it does depend on what kind of ice cream you're using. If it's a premium one I'm sure you don't need to add anything else.

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