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.
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
- 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.
- Remove the saucepan from the heat and stir in the vanilla extract and salt.
- Add the crumbled rye bread to the cream mixture and let it steep for 1 hour, stirring occasionally.
- 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.
- Chill the mixture in the refrigerator for at least 3 hours, or until completely cold.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- 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