But why?
this post was submitted on 28 Mar 2024
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Cooking
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Has science gone too far?
Because the writer doesn't know how to bake, and needed some BS to generate activity on their website.
It's a simple tea bread - which is an extremely common baked good. Think banana bread
No eggs, no tea soak, no dried fruit. How is it like a tea bread?
My cousin tried this with my kids... It was not very good. Edible, but not good.
That's a bummer. A friend of mine tried this and went on a multi month long spree trying different flavors of ice cream for this. The quality of the finished product may depend on the brand of ice cream used.
I'm not saying that this can or should replace baking an actual cake, but if you're just curious or don't have all the ingredients on hand (or just suck at baking and want something stupidly simple) this is an option.
I think we only tried 2 different ice creams. Different flavors and different brands. Both were kinda bla.
Maybe there is a way to make it good, or maybe our tastes don't line up with who this is really for... Then again maybe this is just a waste of good icecream.
So bread made with flour, milk, cream, sugar (if traditional ice cream).
Add eggs if it's a custard-based (Philly style) ice cream.
Seems like getting there the long way, and wasting perfectly good ice cream (plus the time, effort and energy to make it).
The idea is to use store bought ice cream. Literally you're just throwing the ice cream and flour together and baking it, which doesn't take long at all.
Still takes time, energy to make ice cream, then store it along the way.
Why not just use milk, flour, eggs, sugar? And then you control the proportions.
Store bought ice cream, you have no idea the proportions, then there's over-run (how much air is trapped in the ice cream) making volume different, and unless you get a "natural" ice cream, there are thickeners like careegenan. Who knows how that will affect a bake.
This is a bad solution in search of a non-existent problem, with wildly unpredictable results. Everything in this recipe can be found in dry (powdered) or canned form, which would produce far more consistent and better results.
I keep both a powdered and canned milk, either which I could serve to someone and they'd have no idea. Egg crystals too.
Baking is already a very picky chemistry problem, adding in crazy variables like will just result in poor results.
I'm not so sure about this, but what bread ice cream? I made baklava ice cream in December, it was rather popular. Not at all easy to make tho...