Rye Bread Ice Cream (Rúgbrauðsís)

Rúgbrauðsís, or Rye Bread Ice Cream, is a unique and delicious dessert from Icelandic cuisine. This recipe combines the earthy flavor of rye bread with the creamy sweetness of ice cream, creating a delightful treat that is perfect for any occasion.

Rye Bread Ice Cream (Rúgbrauðsís)

Ingredients

  • 2 cups rye bread, crumbled
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
  2. Remove the saucepan from the heat and stir in the vanilla extract and salt.
  3. Add the crumbled rye bread to the cream mixture and let it steep for 1 hour, stirring occasionally.
  4. After steeping, use an immersion blender to blend the mixture until smooth. Strain the mixture through a fine-mesh sieve to remove any large pieces of rye bread.
  5. Chill the mixture in the refrigerator for at least 3 hours, or until completely cold.
  6. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
  7. Transfer the churned ice cream to a freezer-safe container and freeze for at least 1 hour before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
4 hours
Cooking method
No-bake

Nutritional facts per 1 serving

Calories
250 per serving
Protein
5g
Carbohydrates
40g
Fat
8g

Supplies

Saucepan Immersion blender Fine-mesh sieve Ice cream maker Freezer-safe container

Tools

Measuring cups and spoons Spatula

Serving suggestions

Serve the rúgbrauðsís in small bowls or cones, topped with a sprinkle of crumbled rye bread for added texture.

Tips & tricks

For an extra indulgent treat, drizzle the ice cream with a bit of Icelandic honey or caramel sauce before serving.

Cost

$10