Rye Bread Ice Cream (Rupjmaizes saldējums)
Rupjmaizes saldējums, or Rye Bread Ice Cream, is a unique and delicious dessert from Latvian cuisine. This ice cream is flavored with the distinct taste of rye bread, creating a one-of-a-kind frozen treat that is sure to impress.
Ingredients
- 500ml whole milk
- 200g rye bread, crust removed
- 100g sugar
- 4 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a saucepan, heat the milk until just below boiling. Remove from heat and add the rye bread. Let it steep for 30 minutes.
- Strain the milk to remove the rye bread, pressing on the bread to extract as much liquid as possible.
- Return the milk to the saucepan and heat over medium heat. In a separate bowl, whisk together the sugar and egg yolks until pale and thick.
- Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in the vanilla extract and salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
- Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to a container and freeze for at least 2 hours before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 4 hours
- Cooking method
- Freezing
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 5g
- Carbohydrates
- 40g
- Fat
- 8g
Supplies
Saucepan Whisk Strainer Ice cream maker
Tools
Freezer
Serving suggestions
Serve the rupjmaizes saldējums in small bowls or cones, garnished with a sprinkle of rye bread crumbs for added texture and flavor.
Tips & tricks
For an extra special touch, drizzle the ice cream with a bit of honey or caramel sauce before serving.
Cost
$8