Rúgbrauð ice cream

Rye bread ice cream

Ingredients  
 
200 g fresh pumpernickel
500 ml milk
2 tsp vanilla
1 tsp cinnamon
2 untreated lemons
5 egg yolks
150 g brown sugar
300 ml cream
100 g cream cheese 
1 handful of dried prunes

 
Preparation

Crumble the pumpernickel into small pieces and place in a saucepan with the milk, vanilla flavor and cinnamon. Grate the lemon peel from the two lemons into the saucepan and cook everything together over medium heat for about 10 minutes. Keep crushing the pumpernickel so that it can absorb the milk as well as possible.  

Beat egg yolks and sugar in a bowl until fluffy.  

Slowly add the hot pumpernickel milk mixture to the egg yolk and sugar mixture, stirring constantly. Then let everything cool completely.

Squeeze the lemons and add about 4 tablespoons of freshly squeezed lemon juice, as well as the cream cheese.  

Whip the cream and also stir it into the ice cream mixture.

Chop the dried plums into small pieces and fold in.  

Place the finished ice cream mixture in a well-sealed box or bowl and place it in the freezer for at least 12 hours.  

Allow the ice cream to thaw slightly before serving and decorate with some whipped cream and rhubarb sauce.

[Translated from here.]