“You’re saying you made the rye bread first, and then made it into ice cream? So it’s homemade homemade rye bread ice cream?” said one friend. He thought I was showing off. I was, a little.
“It’s a glace à la tartine de miel,” said the other friend. A slice of bread and butter and honey, but in a scoop. She was the one that had asked me for ice cream au pain d’épices, similar to a gingerbread flavour. I had digressed from the original idea, but she seemed happy I left my experiment in her freezer.
They agreed on a glass of rye whiskey to sip alongside it. I had mine plain, but it wasn’t plain. It was stars-in-your-eyes wonderful. All of my desert island foods at once.
If the idea sounds like magic to you as well, it will be. Nutty and rich and a little…
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