ice cream bread

so my sister showed me something that looked like magic.  namely, the ability to turn ice cream into bread.  too good to be true?  apparently not, according to this article.  i decided to see what all the fuss was about...and use some praline pecan ice cream.

 ingredients:
2 cups ice cream
1.5 cups self-rising flour (as i have written earlier, you can make your own)
a handful of shelled pecans.

preparation:
mix the flour into the ice cream until all the flour is thoroughly moistened.  i also tossed in some extra pecans -- because you can never have too many pecans in anything.  add the mixture to a greased pan and bake at 350°F for about 40-45 minutes.  it should be golden on top, and a toothpick poked into the crust should come out dry.

verdict:
my loaf was not particularly nice-looking.  i attribute it to the fact that i didn't have a loaf pan and thus had to use a too-large (and round) cake pan.  the mixture spread out instead of being properly contained.  as a result, the crust is particularly crunchy...almost too much so.

all that said, it has a consistency more like poundcake than a loaf of bread, and i didn't catch much of the caramel swirl from the ice cream.  as a baking experiment and all-around curiosity, i think this was successful.  it will probably also taste nice toasted and spread with fig preserves.  but i'm not sure i'll try it again...unless i obtain a pan more suitable for bread loaves.

also, i may just cut the loaf into pieces, bake them again, and end up with a version of biscotti.  i have some caramel mix in my fridge, come to think!  (and in fact, biscotti does work well)