Ice cream gets a whole new use in this tender bread recipe from Katherine Kuehlman of Greenville, South Carolina. “I found this recipe and pared it down for two,” she writes. Be sure to use full-fat ice cream for best results.
1 cup butter pecan ice cream, softened
· 3/4 cup self-rising flour
· 1 tablespoon sugar
In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices). Cooking for 2 Magazine
Post by whisperingpass on Aug 16, 2008 20:33:14 GMT -6
all I see is there is no fat in it. Did you use the whole fat ice cream. If not try reducing the ice cream and add in margarine by a couple tablespoons. No fat makes for very dry loaf.Take out say 3 tablespoons ice cream and add in 3 tablespoons margarine/butter. That should do it.
Post by whisperingpass on Aug 17, 2008 13:12:31 GMT -6
If the flavour is bland you simply must add in the flavour to match the flavour of the ice cream vanilla or coco powder with vanilla etc. If making a chocolate one really enhance it with some grated orange rind.