Nature’s Pride Honey Wheat Ice Cream

A couple of weeks ago there was a particular Foodbuzz email that showed up in my inbox. It was an invitation to become a Nature’s Pride Bread Ambassador at this years Foodbuzz Festival.

Those chosen will get to showcase their unique Nature’s Pride Bread recipes at the Foodbuzz Taste Pavillion as well as have their accomodations and airfare to attend the festival covered by Nature’s Pride.

An offer I just couldn’t pass up…

Immediately I started thinking about ideas in which I could incorporate this yummy bread into an original dessert recipe. This was not a simple task… however, thanks to the Masterpiece I’m currently reviewing I found my inspiration.

Take a couple of slices of Honey Wheat bread…

Toast it up just a little… and the rest is pure ice cream bliss.

Here is my twist on Chef Migoya’s Rye Bread Ice Cream…

Nature’s Pride Honey Wheat Ice Cream

Inspired from Frozen Desserts by Francisco J. Migoya

10 ounces whole milk
2 slices nature’s pride honey wheat bread
1 1/2 cups whole milk
1 cup heavy cream
3 egg yolks
1/3 cup granulated sugar
2 tablespoons honey
1/4 teaspoon vanilla extract
pinch of nutmeg

1. Toast slices of bread, and dice into 2″ cubes.

2. Pour 10 ounces of milk into a medium saucepan and bring to a simmer. Remove from heat, and add diced toast into the milk cover and allow it steep for at least 10 minutes.

3. Strain infused milk through a sieve; use a spoon to press any remaining milk out of the bread cubes.

3. In a small bowl whisk together the egg yolks and half of the sugar.

4. In a medium saucepan add 1 1/2 cups of milk, 1/2 cup of heavy cream, infused milk, honey, nutmeg, and remaining sugar. Bring to a simmer over medium heat.

5. Remove pan from heat and slowly pour a small stream of milk into the small bowl with the egg yolks while whisking to temper the eggs, approx. 1/2 a cups worth. Once the egg yolks have been tempered return them into the saucepan and stir to combine. Place the saucepan back on the stove over medium heat stir with a wooden spoon until the base covers the back of the spoon or the base reaches a temperature of 180 degrees F.

5. Prepare an Ice bath in a bowl big enough to contain the medium bowl with the ice cream base

6. Place the remaining heavy cream and the vanilla extract into a medium bowl and place a fine mesh strainer over it. Strain ice cream base into the prepared bowl. Stir to combine, then place bowl into the ice bath and stir occasionally until cool.

7. Pour ice cream base into your ice cream maker and churn following the manufacturer’s instructions.

Nature’s Pride Honey Wheat – Honey Cinnamon Toast

2 slices nature’s pride honey wheat bread, toasted
2 teaspoons honey
2 teaspoons melted butter
pinch of cinnamon

Combine honey and melted butter in a small bowl. Using a pastry brush brush toast with honey butter and sprinkle each toast with a pinch of cinnamon.

Serve ice cream with honey cinnamon toast rounds or use the toasts to make ice cream sandwiches.

Playing around with my Honey Cinnamon Toast… the “J” stands for Josie.

I also made yummy ice cream sandwiches with the Honey Cinnamon Toast, delish!

A big thanks to Richard from Restaurantware for sending me these very cool bamboo disposable serving dishes for me to plate my dreamy creations on.

Tagged as: francisco migoya, honey, honey wheat bread, nutmeg, Vanilla