This refreshing dish of toasted Pain d’Epices crumbs layered into rich ice cream is a tradition in Burgundy. Try it after dinner with a Café Creme.
Prep Time: 10 minutes
Ingredients:
- 1 4-inch by 8-inch piece pain d’épices (1/2 recipe)
- 2 pints vanilla ice cream, softened
Preparation:
Cut the cake into 1/3-inch thick slices and toast them until they turn lightly crispy and golden brown. Crumble the toasts into generous-sized crumbs and mix into the ice cream, refreeze until hardened, and serve in chilled dishes.
