Rye Bread Crumble Ice-cream!
Updated: Mar 29
Icelandic rye bread (rúgbrauð) is a staple of the Icelandic cuisine. There are endless ways to enjoy it but my absolute favorites are as follows: served with extra slabs of creamy Icelandic butter and crunchy lava salt, topped with smoked salmon or roast beef and fried chopped onion, in bread soup . . . and last but not least caramelized & crumbled and then blended into rich vanilla ice cream!
Here is my recipe for this addictive Icelandic specialty! You can enjoy it plain but I love it served with whipped unsweetened cream & sprinkled with extra rye bread crumble. For those who like it extra sweet, try it drizzled with maple or caramel syrup or if you prefer, an easy2make strawberry sauce (see below).
Rye Bread Crumble Ice-cream
1kg good quality vanilla ice-cream (store bought)
For Rye Bread Crumble
100 g rye bread or rye dinkel bread with seeds
25 g butter (unsalted), melted
4 – 5 dark brown sugar
½tsp - 1 tsp cinnamon
¼ tsp salt
For serving: Whipped cream, extra rye bread crumble and caramel or maple syrup or if you prefer strawberry sauce (optional).
Preheat oven to 175 ̊ - 180 ̊ C
Cut bread into small cubes or crumble with hand (depending on bread).
Place bread into small bowl with melted butter, sugar, cinnamon and salt and with a metal fork mix well.
Cover a baking sheet with baking (parchment) paper.
Place bread mixture onto baking sheet and spread evenly with spoon or fork.
Place into hot oven and bake for 10 minutes. Take out of oven and turn bread mixture around with a fork and place back into oven for another 5 minutes.
Remove from oven to cool. While cooling, turn mixture around with fork a few times.
Once the rye bread crumble has cooled down, place store bought ice-cream into bowl and allow to melt until softened enough to be able to turn it round with spoon or fork.
Add the rye bread crumble to softened ice-cream and mix well. Once thoroughly mixed, place the rye bread crumble ice-cream mixture into plastic container with lid and freeze for a few hours or overnight.
Serve in glass or bowl topped with unsweetened whipped cream, sprinkled with rye bread crumble and if you like, drizzled with caramel or maple syrup or strawberry sauce.
Yield: 6 - 8 servings
For the strawberry sauce just simmer some fresh strawberries with a little orange juice and strawberry jam (to taste). Cool to room temperature and then place into blender and/or pass through sieve for a really smooth sauce!
©KaritasM – May 2018