Rúgbrauðsís með rjóma og rabarbarasósu

Rye bread ice cream with rhubarb sauce

One of my favorite cafes in Reykjavík is Kaffi Loki. It's located directly in front of Hallgrímskirkja church. It's so beautiful to sit outside enjoying the sun and the view.

Additionally Kaffi Loki serves some typically Icelandic specialties. One of them is Rye bread ice. You'll love it!

Here my recipe for such a delicious ice cream:


Ingredients  

for the ice cream 

200 g rye bread or pumpernickel
500 ml milk
2 tsp vanilla
1 tsp cinnamon
2 untreated lemons
5 egg yolks
120 g brown sugar
2 Tbsp sugar syrup
200 ml whipping cream
200 g cream cheese
1 handful dried plums

for the topping

200 g rhubarb
50 g strawberries 
120 ml water
50 g brown sugar
1 tsp grated ginger 
1 Tbsp lemon juice
1 tsp grated lemon peel

250 ml whipping cream
4 Tbsp brown sugar

 
Preparation 
 
Ice cream

Crumble the bread into small pieces. Place it with milk, vanilla and cinnamon in a sauce pan. Grate the peel of both lemons into the sauce pan. Cook at medium heat for about 10 minutes. Thereby mash the bread crumbles again and again, so that they can soak up the milk properly.

Cream the yolks, sugar and sugar syrup in a large bowl until light and fluffy.  

Slowly add the hot bread and milk mixture while stirring constantly. Then let it cool down completely.

Squeeze the lemons and add 4 Tbsp of the fresh lemon juice. Also add the cream cheese. Beat the whipped cream and stir in. Chop the plums into small pieces and fold in. 

Put the prepared cream into a box and place it in the freezer for at least 12 hours. (If you have an ice-cream maker, you can place four fifths of the mass in it, freeze it, then stir in the remaining unfrozen fifth and place it in the freezer for 2 hour. So you'll get a fluffy ice cream within shorter time.)

Topping

Wash, clean and chop rhubarb and strawberries.

Let the chopped rhubarb and strawberries, water, sugar, ginger, lemon juice and grated lemon peel simmer at medium heat, until the rhubarb decomposes.
 

Mash thoroughly in a blender. Then let it cool down completely.

Beat whipping cream and brown sugar.

Arrange the ice cream and serve with cream and rhubarb sauce.