This is a hard flavor for us to make at the shop. Whenever we bake fresh, hot monkey bread, it’s just too damn difficult not to eat it all before it cools and we chop it up into the ice cream. And honestly, monkey bread never tastes quite as good as it does the moment it comes out of the oven. This flavor of ice cream tries (but mostly fails) to capture the joy of pulling gooey, hot, brown-sugar-dripping cinnamon biscuit balls off a mountain of fresh monkey bread. To have the best of both worlds, make this ice cream, but save some of the monkey bread. When you’re ready to serve it, nuke a big chunk of the monkey bread. Serve the ice cream on top, and you might just have the best sundae in the universe.
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