In the Czech kitchen: Make easy homemade ice cream from bread

No ice cream maker is required to churn out a comforting and indulgent desser based on a staple of Czech cuisine: crusty rye bread.

Ambiente

Written by Ambiente Published on 14.08.2024 13:29:00 (updated on 14.08.2024) Reading time: 2 minutes

Food & Drink
Photo via Ambiente
Photo via Ambiente

Vanilla, chocolate, or pistachio—if these classic ice cream flavors are starting to feel a bit too familiar, why not try something truly unique? Introducing a distinctly Czech take on ice cream: bread ice cream. This recipe from Ambiente chefs transforms a staple of Czech cuisine, bread, into a creamy, delicious dessert that will surprise and delight your palate.

Bread ice cream

ingredients

  • 1 loaf of rye Bread 33 from Eska Bakery (or another high-quality bread)
  • 350 ml milk (plus extra for thinning)
  • 500 ml fresh cream
  • 120 g honey
  • 6 tbsp caster sugar
  • Fresh apricots (for serving)
Eska Bread 33 / Photo: Ambiente.
Eska Bread 33 / Photo: Ambiente.

Instructions

  • 1.Prepare the bread: Start by slicing the loaf into 1-cm-thick pieces.
  • 2.Mix the cream base: In a bowl, combine the milk, cream, honey, and sugar. Stir until well blended.
  • 3.Soak the bread: Dip the bread slices into the cream mixture, ensuring they are fully coated.
  • 4.Bake: Arrange the soaked bread slices on a baking tray with high edges. Pour one-third of the remaining cream mixture over the bread. Bake at 180°C (350°F), turning the bread every 30 minutes and pouring more of the cream mixture over the slices. Repeat this process three times or until the bread is golden and saturated with the creamy mixture.
  • 5.Blend and churn: Once baked, blend the bread slices until smooth. If the mixture is too thick, thin it with a little extra milk. Transfer the mixture to an ice cream maker (see note below) and churn according to the manufacturer’s instructions.
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No ice cream maker? No problem!: Heat the cream mixture to 85°C (185°F) and then cool it quickly by placing the pot in a sink filled with ice. Let the mixture chill in the fridge overnight. The next day, pour it into bowls and freeze. Stir the mixture every 30 minutes or briefly blend it, then return it to the freezer. Repeat this process several times until the ice cream is smooth and set.

Chef's tips

  • Boost the flavor: Add a splash of rum to the cream mixture or experiment with spices like cinnamon or a leftover vanilla pod.
  • Bread alternatives: This recipe also works well with toasted bread or older pastries, such as brioche.
  • Serving suggestions: For a perfect pairing, serve this bread ice cream with grilled or buttered apricots. Alternatively, garnish with apricot compote or add a crunchy element with granola. The combination of warm, caramelized fruit and the creamy, bread-based ice cream creates a comforting and indulgent dessert.

In the Czech Kitchen is a weekly column written in cooperation with the culinary experts from Ambiente. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and lent to the widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at www.ambi.cz.

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