Döðlubrauðsís

Date bread ice cream

I love the Icelandic rye bread ice cream - and when I had some of Edda's delicious date bread left over, I thought that it was crying out for an ice cream version. It screamed so loudly that I converted and adapted the recipe - and I'm in love with the result.

Even my middle son was very surprised to find that it was "directly edible" - an enthusiastic praise given his standards!


Ingredients

500 ml milk
500 ml whipping cream
130 g brown sugar
1 tsp grated lemon peel
250 g date bread
30 g dates


Preparation

In a large pot, bring the milk with the cream, sugar and lemon peel to the boil, stirring constantly, then reduce the heat so that it just simmers gently.

Carefully cut off any hard crust from the date bread and then cut the bread into small cubes.

Chop the dates...

...and add it to the rest of the ingredients in the pot together with the ground bread and let it simmer until the bread is nicely softened.

Then remove the pot from the heat and use a masher or something similar to process it into a nice, uniform “porridge”.

Allow the ice cream mixture to cool slightly and pour it into an ice cream maker. Allow to freeze for at least 1.5 hours according to the device's instructions. (You can freeze the ice cream in a suitable form in the freezer, but it won't be quite as creamy and will have to be frozen for longer.)

Then serve the finished ice cream, depending on your taste, for example with whipped cream or (like I did here) with a little coffee spice.

Oh yes - delicious!!!

[Translated from here.]