Joe’s Soda Bread Ice Cream
This ice cream happened because friend saw a recipe for an ice cream made with brown bread. He thought it might be fun to make it with Irish soda bread, for St. Patrick’s Day. It worked out really well. When I first added the bread to the ice cream, I tasted it and thought it was good, but needed something more. I had already made the butterscotch sauce to serve with it, so I added a little and the end result was a really fun and different ice cream. The ice cream actually tasted a lot like butter pecan. I served it to a friend the other night and she loved it.
This would be a fun dessert for St. Patrick’s day, or any day really, and it was super easy to make. Thanks, Joe, for the inspiration.
So here is the recipe. I have also included the recipes for the bread and the butterscotch sauce, although, you can buy them already made.
Joe’s Soda Bread Ice Cream
1 ½ qts. Vanilla ice cream
4 cups crumbled soda bread*
½ cup butterscotch sauce**
Soften ice cream and fold in the soda bread and butterscotch sauce. Return to freezer to firm up before serving.
* You can just buy a soda bread or use the recipe below
** I made my own butterscotch sauce, then had extra for serving. Feel free to just buy a jar if you don’t want to make your own. Serve some sauce, warmed with the ice cream to drizzle over.
Irish Soda Bread
2 c. flour
½ t. each baking powder and baking soda
¼ t. salt
2 T. butter
¾ c. raisins, currants or golden raisins, optional, I used golden raisins
2 t. caraway seeds
1 egg, beaten
1 c. buttermilk
Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow. Makes 1.
Butterscotch Sauce
6 T. butter
½ c. half and half
½ c. brown sugar
1 t. molasses*
½ -1 teaspoon salt
1 t. vanilla
Melt butter in a heavy bottomed pan. Add remaining ingredients, except vanilla, to the pan. Stir to mix well, then bring to a boil over medium heat. Boil 5 minutes. After 5 minutes, remove from the heat and stir in the vanilla. Sauce will thicken as it cools. Store in fridge and warm a little before using. Makes about a cup of sauce. Keeps for weeks in the fridge, but you’ll eat it long before that.
*The addition of a little molasses was because my original recipe called for dark brown sugar. I only had light brown sugar. I liked the flavor that extra molasses added to the finished sauce. Feel free to omit the extra molasses, or add a pinch more, depending on how dark you want your finished sauce.
Irish Soda Bread – Bread Pudding
This is a great dessert for St. Patrick’s Day. Simple and not too sweet, it is a perfect way to finish your holiday meal. It is made with a traditional Irish soda bread. I used a loaf of soda bread I had baked the day before. You could buy a loaf of soda bread, if you prefer. I included the recipe for soda bread at the bottom of this post.
The bread was cubed up and allowed to sit around for a day, to dry out a little. You can also cube the bread and toast it in a low oven for 10-15 minutes. A slightly dried bread will stand up better to the custard.
For the custard I used milks, eggs, flavorings and a little whiskey. I would have added Bailey’s, if I had it. The addition of alcohol is optional.
Store cooled bread pudding in the fridge, but take out before serving- or warm a little before serving. It is great just as is, but you could dust with powdered sugar, or top with a scoop of ice cream or a spoonful of whipped cream.
Irish Soda Bread – Bread Pudding
6-8 c. cubed, day-old soda bread- recipe follows
2½ c. milk or half and half
5 eggs
½ c. sugar, plus extra for sprinkling on top
¼ c. whiskey, optional
1 T. vanilla
1 T. cinnamon
Preheat oven to 350. Grease 9×9-inch baking pan. Place cubed soda bread in prepared pan. Set aside. Beat together remaining ingredients and pour over the soda bread. Sprinkle top with a little extra sugar. Bake for 25-30 minutes or until bread pudding is set and a little golden on top. I used a glass pan- it might take a little longer in a metal pan. Bread pudding should be golden around the edges, too. Cool a bit before serving. Serve as is, or with whipped cream or ice cream. Serves 6-8.
Soda Bread
2 c. flour
½ t. each baking powder and baking soda
¼ t. salt
2 T. butter
¾ c. raisins, currants or golden raisins, optional
2 t. caraway seeds
1 egg, beaten
1 c. buttermilk
melted butter, optional
Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow. Place on rack to cool. You can brush the loaf with a little melted butter, if you like. Makes 1.
Soda Bread Ice Cream
This ice cream happened because friend saw a recipe for an ice cream made with brown bread. He thought it might be fun to make it with Irish soda bread, for St. Patrick’s Day. It worked out really well. When I first added the bread to the ice cream, I tasted it and thought it was good, but needed something more. I had already made the butterscotch sauce to serve with it, so I added a little and the end result was a really fun and different ice cream. The ice cream actually tasted a lot like butter pecan. I served it to a group of friends and family the other night and they loved it.
This would be a fun dessert for St. Patrick’s day, or any day really, and it was super easy to make. Thanks, Joe, for the inspiration.
So here is the recipe. I have also included the recipes for the bread and the butterscotch sauce, although, you can buy them already made.
Joe’s Soda Bread Ice Cream
1 ½ qts. Vanilla ice cream
4 cups crumbled soda bread*
½ cup butterscotch sauce**
Soften ice cream and fold in the soda bread and butterscotch sauce. Return to freezer to firm up before serving.
* You can just buy a soda bread or use the recipe below
** I made my own butterscotch sauce, then had extra for serving. Feel free to just buy a jar if you don’t want to make your own. Serve some sauce, warmed with the ice cream to drizzle over.
Irish Soda Bread
2 c. flour
½ t. each baking powder and baking soda
¼ t. salt
2 T. butter
¾ c. raisins, currants or golden raisins, optional, I used golden raisins
2 t. caraway seeds
1 egg, beaten
1 c. buttermilk
Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow. Makes 1.
Butterscotch Sauce
6 T. butter
½ c. half and half
½ c. brown sugar
1 t. molasses*
½ -1 teaspoon salt
1 t. vanilla
Melt butter in a heavy bottomed pan. Add remaining ingredients, except vanilla, to the pan. Stir to mix well, then bring to a boil over medium heat. Boil 5 minutes. After 5 minutes, remove from the heat and stir in the vanilla. Sauce will thicken as it cools. Store in fridge and warm a little before using. Makes about a cup of sauce. Keeps for weeks in the fridge, but you’ll eat it long before that.
*The addition of a little molasses was because my original recipe called for dark brown sugar. I only had light brown sugar. I liked the flavor that extra molasses added to the finished sauce. Feel free to omit the extra molasses, or add a pinch more, depending on how dark you want your finished sauce.
