I’m not settled on naming this ice cream Good Bread. It doesn’t really have anything to do with the flavor – a creamy coffee ice cream with toasted almonds and chocolate chips, layered with gingerbread. Good bread was a nickname, or “code name,” for a high school crush, so I associate the name with secret desire. Ha ha. Runner up is “coffee treat drink,” which is appropriate since this ice cream was inspired by a friend’s fancy for gingerbread lattes from Starbucks. Original gingerbread sundae here. Oh – no – new title. Gingerbread almond latte. I like that. Thanks facebook friends.
So now that that’s aside, this ice cream is an updated version of my original coffee chunk, which I served with gingerbread in sundae form last fall for said gingerbread latte-loving friend. Congrats LaToya – this ice cream was hand made for you since you won the last Make Me Ice Cream Please!! contest.
How was it? Great. Loved it. Even J, who’s not the ice cream lover, craves it for desert (I made a little extra for around the house =) )
The difference was I made the coffee ice cream base from David Lebovitz’s recipe in The Perfect Scoop. This version has more cream, so the texture is much smoother and more dense and full. Last version was icy – too much milk, and I hadn’t figured out how to make a proper custard yet. Step by step pictures on how to make ice cream follow. If you want ingredient proportions, go check out The Perfect Scoop.