"Rye Bread" Ice Cream

May 29, 2013
0 Ratings
  • Makes 1 quart
Author Notes

Jeni's Ice Cream Base w/ a generous dose of toasted caraway seeds, orange zest and Rye whiskey. This unexpected flavor has forced it's way into my top ten flavors. There's no bread in this recipe, but one friend said it tasted like the best loaf of pumpernickel bread he's ever had!

*Choose a brand of rye whiskey that is spicy and savory rather than sweet. I used Austin Nichols Russel's Reserve 6 yr Rye Whiskey. —Michael Okusa

What You'll Need
  • 2 cups whole milk
  • 1 1/4 cups heavy cream
  • 4 teaspoons cornstarch
  • 3 tablespoons cream cheese
  • 2/3 cup sugar
  • 2 tablespoons corn syrup
  • 1 orange, zest removed in wide strips
  • 2 tablespoons caraway seeds
  • 1/4 teaspoon sea salt
  • 2 tablespoons rye whiskey
  1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make slurry. Whisk the cream cheese and salt in a bowl. Fill a large bowl with ice water.
  2. Toast the caraway seeds in a large saucepan over medium high heat until they are just starting to become fragrant. Then add the remaining milk, cream, sugar, and corn syrup. Bring the mixture to a simmer, remove from the heat and let steep for 1 hour or until the caraway flavor is strong enough for you.
  3. Strain out the caraway seeds and return the infused mixture to the saucepan with the strips of orange zest. Bring to a boil over medium-high heat, and boil for 4 minutes. Remove from the heat and whisk in the cornstarch-milk mixture. Bring the mixture back to a boil with a heatproof spatula, thicken slightly, about a minute. Remove from the heat.
  4. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge sealed bag into the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  5. Pour the ice cream base into the frozen canister, add the rye whiskey and spin until thick and creamy. Pack the ice cream into a storage container. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of the freezer until firm, at least 4 hours.
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9 Reviews

lili C. August 9, 2013
I made it! It is amazing. Illustrated recipe posted! (I didn't really tweak it at all)
Michael O. August 10, 2013
Thanks so much for the shout out on your blog, Lily! The illustration is gorgeous and I was positively giddy when I saw my name in the post. This was my first time sharing with the interwebs so it felt pretty great knowing you liked my idea. I'll be happy to share more recipes.

Since fall is coming up, I'll give you one idea: a cross between pumpkin ice cream and Jeni's Bangkok Peanut. Starring players are pumpkin puree (homemade if you feel like it), coconut milk, ginger root, lemongrass, kaffir lime leaves, cayenne pepper. Sort of a play on pumpkin coconut curry :)
Michael O. August 10, 2013
Oops, Lili - sorry!
lili C. August 10, 2013
:) Please do share more recipes on the interwebs! I love the pumpkin ice cream idea but I am not really a fan of peanut butter in sweet desserty things (I only like it on toast) but... I am game to have my mind changed. :) I made a Thai pineapple curry ice cream a while ago -
Michael O. August 11, 2013
I actually saw your Thai Pineapple curry recipe a while ago and made a similar recipe using a homemade curry powder blend. 'Twas delightful! Thanks for the inspiration.

I absolutely LOVE Jeni's Bangkok Peanut ice cream, but my pumpkin coconut curry ice cream actually replaces the peanut butter with pumpkin puree for a twist. No peanut flavor! I think I used about 3/4 cup pumpkin puree and increased the cream to milk ratio to compensate for the water content of the pumpkin. Next time I'd probably add a bit of liquor to make it even more scoopable.
lili C. August 13, 2013
I do like the pumpkin curry idea. BTW, friends who have tried the Rye Bread ice cream all LOVE it! It's a hit!
lili C. August 3, 2013
I am going to try this! - Lili (
Michael O. August 3, 2013
Hope you like it. It kind of surprised me by being one of my favorite flavors ever. If you tweak the recipe, let me know how it turns out! I love your blog, btw. Can't believe I haven't been following you this entire time. Your recipes are awesomely inspiring!
lili C. August 3, 2013
Thanks, Michael! I will let you know when I make this & I will draw up the recipe! I need to get some caraway seeds... :)