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05-08-2013, 12:07 AM | #1 |
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I may've missed something - it's really late - but that's about it - i think.
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05-08-2013, 12:10 AM | #2 |
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sadly i'm thinking 3/4 cup on the sugar - the flour eats the ice cream's density and flavor intensity.
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05-08-2013, 12:12 AM | #3 |
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05-08-2013, 12:14 AM | #4 |
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look guys - if you do want to do the flour overlay on the pan sides that's fine - here's the thing - go generous on the butter/marg if you do this - this will be fine - if you choose to keep the flour overcoat.
Last edited by Simply Red; 05-08-2013 at 12:22 AM.. |
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05-08-2013, 07:05 AM | #5 |
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Show us the way Simply. Pinch out a loaf.
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05-08-2013, 07:12 AM | #6 |
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If, as Red said, the flour takes away the density and flavor of the ice cream, then what is the purpose of putting ice cream it this bread? I could just add fruits, nuts and other stuffs to make this bread tasting better.
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05-20-2013, 06:15 PM | #7 |
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If you do the recipe as written, you'll make shitty bread too.
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05-20-2013, 06:29 PM | #8 |
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05-20-2013, 06:32 PM | #9 |
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jk obviously - i have some new suggestions if you ever come back through Atlanta.
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05-20-2013, 06:32 PM | #10 |
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ice cream bread
aka time wasted to ruin ice cream
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05-20-2013, 06:33 PM | #11 |
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05-20-2013, 06:56 PM | #12 |
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05-20-2013, 06:35 PM | #13 |
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05-20-2013, 06:55 PM | #14 | |
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Quote:
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06-14-2013, 04:28 AM | #15 | |
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First ice cream bread, now ice cream biscuits.
http://www.cookistry.com/2013/06/ice...gredients.html Quote:
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