Have you tried it?

Easy recipe, good for kids

1 pint of ice cream
1.5 cups of self rising flour.

Soften the ice cream, mix in the flour, put in a small (8x4) loaf pan
and cook 40-45 minutes at 350 or until a tooth pick comes out clean

I did not have any self rising so I used 2 1/4 teaspoons of tired old
baking powder and I didn't get as much rise. It was still pretty good

I used Neapolitan ice cream so I got Choc/Van/Straw bread ;-)

http://gfretwell.com/ftp/Ice%20Cream%20bread.jpg

On Mon, 25 Jan 2016 02:11:33 -0500, wrote:

Have you tried it?

Easy recipe, good for kids

1 pint of ice cream
1.5 cups of self rising flour.

Soften the ice cream, mix in the flour, put in a small (8x4) loaf pan
and cook 40-45 minutes at 350 or until a tooth pick comes out clean

I did not have any self rising so I used 2 1/4 teaspoons of tired old
baking powder and I didn't get as much rise. It was still pretty good

I used Neapolitan ice cream so I got Choc/Van/Straw bread ;-)

http://gfretwell.com/ftp/Ice%20Cream%20bread.jpg


Wonder how that'd work with stone ground cornmeal?

How soft did you let the ice cream get - like DQ or liquid?
--

Ban idiots, not guns!

On 1/25/2016 2:11 AM, wrote:
Have you tried it?

Easy recipe, good for kids

1 pint of ice cream
1.5 cups of self rising flour.

Soften the ice cream, mix in the flour, put in a small (8x4) loaf pan
and cook 40-45 minutes at 350 or until a tooth pick comes out clean

I did not have any self rising so I used 2 1/4 teaspoons of tired old
baking powder and I didn't get as much rise. It was still pretty good

I used Neapolitan ice cream so I got Choc/Van/Straw bread ;-)

http://gfretwell.com/ftp/Ice%20Cream%20bread.jpg


Sounds interesting. I'll have to try it on one of these cold winter
nights. I'll have to act quickly. Spring starts February 1 around here.

On Mon, 25 Jan 2016 07:19:42 -0500, John H.
wrote:

On Mon, 25 Jan 2016 02:11:33 -0500, wrote:

Have you tried it?

Easy recipe, good for kids

1 pint of ice cream
1.5 cups of self rising flour.

Soften the ice cream, mix in the flour, put in a small (8x4) loaf pan
and cook 40-45 minutes at 350 or until a tooth pick comes out clean

I did not have any self rising so I used 2 1/4 teaspoons of tired old
baking powder and I didn't get as much rise. It was still pretty good

I used Neapolitan ice cream so I got Choc/Van/Straw bread ;-)

http://gfretwell.com/ftp/Ice%20Cream%20bread.jpg


Wonder how that'd work with stone ground cornmeal?

How soft did you let the ice cream get - like DQ or liquid?

It was a bit stiffer than DQ but I was laying it in the pan in 3 pours
so I wanted it at a 2 or 3 slump when I was done mixing. They say not
to get it too loose.

On Mon, 25 Jan 2016 10:02:43 -0500, wrote:

On Mon, 25 Jan 2016 07:19:42 -0500, John H.
wrote:

On Mon, 25 Jan 2016 02:11:33 -0500, wrote:

Have you tried it?

Easy recipe, good for kids

1 pint of ice cream
1.5 cups of self rising flour.

Soften the ice cream, mix in the flour, put in a small (8x4) loaf pan
and cook 40-45 minutes at 350 or until a tooth pick comes out clean

I did not have any self rising so I used 2 1/4 teaspoons of tired old
baking powder and I didn't get as much rise. It was still pretty good

I used Neapolitan ice cream so I got Choc/Van/Straw bread ;-)

http://gfretwell.com/ftp/Ice%20Cream%20bread.jpg


Wonder how that'd work with stone ground cornmeal?

How soft did you let the ice cream get - like DQ or liquid?

It was a bit stiffer than DQ but I was laying it in the pan in 3 pours
so I wanted it at a 2 or 3 slump when I was done mixing. They say not
to get it too loose.

Now I gotta buy a damn slump cone? Holy ****.
--

Ban idiots, not guns!

On Mon, 25 Jan 2016 10:12:34 -0500, John H.
wrote:

On Mon, 25 Jan 2016 10:02:43 -0500, wrote:

How soft did you let the ice cream get - like DQ or liquid?

It was a bit stiffer than DQ but I was laying it in the pan in 3 pours
so I wanted it at a 2 or 3 slump when I was done mixing. They say not
to get it too loose.

Now I gotta buy a damn slump cone? Holy ****.

Does "peanut butter" help ;-)

On Mon, 25 Jan 2016 11:13:55 -0500, wrote:

On Mon, 25 Jan 2016 10:12:34 -0500, John H.
wrote:

On Mon, 25 Jan 2016 10:02:43 -0500, wrote:

How soft did you let the ice cream get - like DQ or liquid?

It was a bit stiffer than DQ but I was laying it in the pan in 3 pours
so I wanted it at a 2 or 3 slump when I was done mixing. They say not
to get it too loose.

Now I gotta buy a damn slump cone? Holy ****.

Does "peanut butter" help ;-)

Got it.
--

Ban idiots, not guns!