rye bread, brown butter, honey ice cream, or glace à la tartine de miel

tangerine drawings

“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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