ICE CREAM MUFFINS, WITH BLUEBERRIES (from Ice Cream Bread)
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 163). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
You can drop the prepared bread batter [below] into greased [or paper-lined] muffin tin wells, filling them about two-thirds full and baking them at 325°F for about 30 minutes or until golden brown.
TO ADD BLUEBERRIES: pour a 1-pound can blueberries into a strainer and rinse in cold water. Drain well and toss lightly in a little flour. After completing the beating process, fold the flour-dusted blueberries, very gently, into the prepared batter. Spoon the batter into greased [or paper-lined], muffin tin wells, filling each two-thirds full. Bake at 325°F for about 30 minutes. Makes about 1 dozen muffins.
ICE CREAM BREAD
If you like Pepperidge Farm products and their pound cake and coffeecake textures, you may enjoy trying this recipe – which, seemed to me, would make a grand combination and possibly a good, slightly sweet, coffeecake loaf. The recipe may look simple, but it took several tests and many discouraging failures before the proportions were just right and the baking-time accurately set.
I found that you cannot use a metal loaf pan – for each time I did, the loaf fell or baked too quickly on top and not enough in the center. You must combine the ingredients in order, exactly as listed, instead of dumping it all in a bowl. It should come out perfectly if you follow the recipe!
INGREDIENTS:
1 egg
½ teaspoon vanilla
2 ¼ cups mushy vanilla ice cream
2 cups self-rising flour
INSTRUCTIONS:
Beat the egg and vanilla with an electric mixer on medium speed, adding the ice cream and continuing to beat until very thoroughly for 4 minutes. Work-in the flour, in 4 equal portions, using medium speed – just enough to moisten all the dry particles, much like a muffin batter. Do not over-beat this or the bread will be heavy and coarse.
When well moistened, spread the batter into a Pam-sprayed or well-greased, 8 ½-inch, Pyrex loaf-baking dish. Let it “proof” for 5 minutes. Bake on center rack in a preheated, 325°F oven for exactly one hour. Remove and let it cool in the dish about 15 minutes; then, remove it to cool on a rack for 2 or 3 more hours, before slicing it. Makes 1 loaf.
See also…
