Ice cream bread — did I read that link right? I did. Hmmm… Now why would anyone bother? Isn’t ice cream good enough in its original form and temperature? Unless you somehow find yourself with melted ice cream (it does not re-freeze to its former goodness), why can’t some folks leave well enough alone?
Of course I had to see what it was all about, if belatedly, because various recipes have been floating around out there for years. The link I referred to was to this article in the Milwaukee (Wisconsin) Journal Sentinel, but Epicurious dates its recipe to 1999, from Ann Byrn’s The Cake Mix Doctor (Workman), actually from the year before. I made both, and only because the Journal Sentinel version did not rise at all.
Should you make this bread? (Actually, I’m inclined to call it a cake, making the Journal Sentinel wrong once more.) If that’s what it takes to make you happy, go right ahead. But have some of that ice cream first. It’s sizzling out there — feel free to eat it all.
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