Ice Cream Bread with Chocolate Ganache – WBIR


1 pint malleable ice cream

1 ¼ cups self-rising flour


Mix together a ice cream and flour in a middle bowl. When total ladle into a greased fritter pan.

Bake for 35-40 mins during 350°. Let cold totally before cutting.

For a Chocolate ganache:

Heat 1/2 crater complicated cream and 1 tablespoon butter until simmering. Stir into 4 ounces chocolate chips. Add 1/4 crater powdered sugarine and 1 tablespoon vanilla. It will thicken as it cools.

Serve ganache over cake while warm.

Presented by Chef Mike Loosli, Executive Chef, Restaurant Linderhof

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