Ice Cream from Borodinsky Bread
Baking and Desserts • Russian
Description
Serve with beetroot and sour cream ice cream for a powerful Russian flavor combination.
Ingredients
- 3.2% Milk 5 fl oz
- 10% cream 5 fl oz
- Sugar 5 oz
- Salt a pinch
- Corn Starch 3 teaspoons
- Semi-soft cream cheese 0 oz
- Irish Whiskey 1½ tablespoons
- Ground Cinnamon ½ teaspoon
- Borodinsky Bread 5 oz
- Butter 1½ tablespoons
- Ground Caraway ½ tablespoon
- Coriander essential oil ½ tablespoon
Step-by-Step Guide
Step 1
For the caramelized Borodinsky crumbs, mix the Borodinsky bread crumbs, 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 355°F for 20-30 minutes, stirring a couple of times during baking. Remove, cool, and store in an airtight container until use.
Step 2
In a dry heated skillet, lightly toast the whole caraway seeds and crushed coriander seeds, stirring constantly to prevent burning, for a maximum of 1 minute.
Step 3
Dissolve the cornstarch in 50 ml of milk and set aside.
Step 4
For the ice cream, in a small saucepan over medium heat, combine the cream, the remaining milk, toasted caraway and coriander, 80 grams of sugar, and a pinch of salt, stir, and bring to just below boiling. Add the cornstarch milk and cook, stirring constantly, until thickened. Remove from heat, add the cream cheese and whiskey, and mix until smooth. Cool to room temperature, then refrigerate overnight.
Step 5
Transfer the ice cream to the freezer and freeze according to the instructions, adding the caramelized Borodinsky crumbs in the last few minutes of freezing. Once ready, transfer the ice cream to a container and place it in the freezer for at least 4 hours before serving.
Step 6
If you don't have a freezer, immediately transfer the ice cream to a container, place it in the freezer, and stir the contents every 20-30 minutes until fully set. Sprinkle the ice cream with Borodinsky crumbs just before serving.
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