Tried the Ice Cream Bread recipe last night ... quite delish! The bread is very dense (probably partly due to the fact that my baking powder is on the elderly side ... must get a new container) ... not overly moist, but not dry either. I used a chocolate ice cream with brownie chunks in it; the bread has a strong chocolate flavour but is far less sweet than the ice cream itself (not as sweet or moist as a brownie or a chocolate cake). Interestingly, it's very good at satisfying a desire for dessert ... 'tis very VERY good, but one is content with a single slice rather than craving more.
Shall definitely be trying this again!
P.S. The "dough" of ice cream and flour was very stiff ... the wooden spoon and I had a very good workout getting it thoroughly mixed before baking. However I didn't make altitude adjustments this time (wanted to see how it turned out following the directions as is first); next time I'll make the standard dry ingredient adjustment and see how much of a difference it makes.
