Like many of you, when I was young there was nothing more satisfying on a 90 degree day than a scoop of ice cream. The nostalgia attached to this dessert is unmatched. It really makes you wonder… What is the history behind this dessert we love and what does it have to do with bread?
Ice cream originated in China in ~3000 BC as flavored ice. It wasn’t until the 17th century in Italy that the creamy dessert that is present today was first created. In fact, there are two different styles of ice cream that were created between the 17th and 18th century. They are known as “French-style”, which is made with egg yolks, and what we enjoy in america, “Philadelphia style”, which is made with egg whites. It is traditionally the Philadelphia style that is infused with such delectable flavors as vanilla, chocolate, and strawberry.
What is really interesting is where the term ice cream originated. When people first created these desserts using milk products, they used sweet cream and cooled it down using ice. These iced-creams were aptly named because of the process people used to morph the cream into a solid state.
If you have ever made modern ice cream at home without an ice cream machine, you understand the basic concept. This technique of creating ice cream was actually first published way back in 1747. If you are unfamiliar with the basics of creating ice cream, I will let Hanna Glasse teach you.
“To make ice cream. Take two pewter basons, one larger than the other; the inward one must have a close cover, into which you are to put your cream, and mix it with raspberries, or whatever you like best, to give it a flavour and a colour. Sweeten it to your palate; then cover it close, and set it into a larger bason. Fill it with ice and a handful of salt: Let it stand in this ice three quarter of an hour, then uncover it, and stir the cream well together: cover it close again, and let it stand half an hour longer, after that turn it into your plate. These things are made at the pewters.”
– The Art of Cookery Made Plain & Easy, Hannah Glasse, 1747
With all of these great facts about ice cream that we have scooped into your brain. It’s time to transition and explain why a bread blog is celebrating National Ice Cream Day. The reason is simple, if you are a fan of chopped, or really any culinary competition show on Food Network, you are aware that ice cream is a very versatile ingredient. It can be used in sauces, dumplings, transformed into a crumble as a topping, or even into bread. The creamy texture of ice cream is the prefect ingredient to create a light and fluffy dough. If you get down to the granular details of what ingredients are in ice cream, you will find that they are completely identical to those in your average bread recipe.
The recipe I will be presenting is quite simple and takes a significantly shorter time to create than most traditional breads. If you have not attempted any of the other recipes in this blog yet, try this one first, especially if you have kids!
Ice Cream Bread
recipe courtesy of Taste of Home
1 cup butter pecan ice cream (or any flavor you would like, 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).