Borodinsky Bread Ice Cream
4 servings
60 minutes
Ice cream made from Borodinsky bread is an amazing blend of Russian traditions and sophistication. This dessert is born from the deep history of the famous rye bread, infused with the aroma of coriander and caraway. The flavor of the ice cream impresses with its complexity: the light sweetness of the creamy base harmonizes with the warm, spicy notes of Borodinsky crumbs and hints of whiskey. The delicate texture is complemented by caramelized bread crumbs that add a crunchy contrast. Such a dessert is perfect for gourmets who love unusual flavor combinations. It can be served as a standalone treat or complemented with berries and nuts to highlight the richness of taste. Immersing in this creamy cold dessert evokes a connection to Russian culinary tradition reinterpreted in a modern way.
1
For caramelized Borodinsky crumbs, mix Borodinsky bread crumbs with 50 grams of sugar, a pinch of salt, cinnamon, and melted butter. Spread the mixture on a baking tray and place it in an oven preheated to 180 degrees for 20-30 minutes, stirring a couple of times during baking. Remove it, let it cool, and store in an airtight container until use.
- Borodino rye bread: 125 g
- Sugar: 130 g
- Salt: pinch
- Ground cinnamon: 0.5 teaspoon
- Butter: 1.5 tablespoon
2
In a dry heated pan, lightly toast whole cumin seeds and crushed coriander seeds, stirring constantly to prevent burning, for a maximum of 1 minute.
- Caraway seeds: 0.5 tablespoon
- Coriander seeds: 0.5 tablespoon
3
Dissolve starch in 50 ml of milk, leave it.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 200 ml
4
For the ice cream, in a small saucepan over medium heat, combine cream, remaining milk, toasted cumin and coriander, 80 grams of sugar, and a pinch of salt, mix, bring to almost boiling, pour in the starch milk, and cook, stirring constantly, until thickened. Remove from heat, add cream cheese and whiskey, mix until smooth, cool to room temperature, then refrigerate overnight.
- Cream 30% fat: 200 ml
- Whole milk (3.2%): 200 ml
- Caraway seeds: 0.5 tablespoon
- Coriander seeds: 0.5 tablespoon
- Sugar: 130 g
- Salt: pinch
- Cream cheese: 50 g
- Irish whiskey: 1.5 tablespoon
5
Pour the ice cream into the freezer and freeze according to the instructions, adding caramelized crumbs of Borodinsky bread in the last few minutes of freezing. Transfer the finished ice cream to a container and place it in the freezer for at least 4 hours before serving.
- Borodino rye bread: 125 g
6
If there is no freezer, immediately pour the ice cream into a container, place the container in the freezer, and stir its contents every 20-30 minutes until fully frozen. Sprinkle the ice cream with Borodinsky crumbs just before serving.
- Borodino rye bread: 125 g