Friday, November 12, 2010

Friday's Food For Thought: Brown Bread Ice Cream?

Welcome to my first Friday's Food For Thought. This is my attempt to be more regimented in maintaining this blog, even though I do this for fun with no pretense of garnering a book deal.

I think I've professed my admiration for David Lebovitz on multiple occasions (particularly for sharing his Salted Butter Caramel Ice Cream recipe with the world), but I have to admit when I saw this post of his (, the title really threw me off. And it's not because no one calls it brown bread in Boston - I'm just not a fan of whole wheat bread to begin with, so the idea of chunks of it in an ice cream did not appeal. I guess I was picturing a weird bread pudding concoction gone terribly wrong.

In reading the directions, I was relieved to see that the brown bread is turned into small bits and caramelized with butter, sugar and cinnamon. That makes it slightly more palatable in my books, but then I read that the ice cream base involves cream cheese or sour cream, and that turned me off again. It reminds me of the parsnip ice cream I ate at Craigie on Main, served as accompaniment to pear and pine nut perdu (french toast). It wasn't unpleasant, but it also wasn't enjoyable - there are some things that just aren't meant to be made into ice cream. I put brown/whole wheat bread in that category, along with parsnips.

So am I the only one against the idea of brown bread ice cream? Would you eat it?


Open to Grace said...

I read about this too. I'm totally a purist when it comes to ice cream so there's very little that can be said or done to "brown bread ice cream" that will make me want to eat it. Ice cream is mean to be made in flavors like vanilla, chocolate, hazelnut... or if you're really adventurous, mango.

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