Great Recipe Experiment 2013 #14
Sep. 11th, 2013 04:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
baronessekatI am months late in posting this but here you go.
For Pennsic I tried a new recipe.
Ice Cream Bread.
from: http://www.thehungryhousewife.com/2011/03/ice-cream-bread.html (originally found via pintrest)
Makes One 8 x 4 loaf
2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour
Preheat your oven to 350. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool (if you can wait that long)!
For best results..use full fat ice-cream!
What I did
I made two loaves of Chocolate Peanut butter Ice Cream and 1 loaf of Black Cherry Ice Cream
Thoughts
The black cherry one came out well. Good texture, nice flavor. Those that tried it seemed to like it. It reminded me of a light cake.
However, the Chocolate Peanut Butter one was a "pintrest fail" The texture of the batter was thick, it did not blend well, it did not want to spread well and when baked it didn't really rise. (I made several attempts). And when done, the texture was dry and reminded all who had it of really dry, gluten free oat muffins.
I suspect it was because unlike the Black Cherry, the Chocolate PB ice cream had sticky swirls of PB. I haven't tried this with any other ice creams that have a swirl through out the ice cream but I would not be surprised if those also came out dry and hard to work.
If I do this again I will stick to ice creams without swirls. Maybe a butter pecan or maybe get daring and try a mint chip.
rating a weak 3 out of 5
For Pennsic I tried a new recipe.
Ice Cream Bread.
from: http://www.thehungryhousewife.com/2011/03/ice-cream-bread.html (originally found via pintrest)
Makes One 8 x 4 loaf
2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour
Preheat your oven to 350. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool (if you can wait that long)!
For best results..use full fat ice-cream!
What I did
I made two loaves of Chocolate Peanut butter Ice Cream and 1 loaf of Black Cherry Ice Cream
Thoughts
The black cherry one came out well. Good texture, nice flavor. Those that tried it seemed to like it. It reminded me of a light cake.
However, the Chocolate Peanut Butter one was a "pintrest fail" The texture of the batter was thick, it did not blend well, it did not want to spread well and when baked it didn't really rise. (I made several attempts). And when done, the texture was dry and reminded all who had it of really dry, gluten free oat muffins.
I suspect it was because unlike the Black Cherry, the Chocolate PB ice cream had sticky swirls of PB. I haven't tried this with any other ice creams that have a swirl through out the ice cream but I would not be surprised if those also came out dry and hard to work.
If I do this again I will stick to ice creams without swirls. Maybe a butter pecan or maybe get daring and try a mint chip.
rating a weak 3 out of 5
