Food & Cooking Recipes Dessert & Treats Recipes Cinnamon Breadcrumb-Sprinkled Ice Cream 3.3 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 7, 2017 Print Rate It Share Share Tweet Pin Email Add interest to your favorite ice cream by topping it off with or stirring in toasted cinnamon breadcrumbs. It's a great way to use up old bread. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger. Ingredients 1 slice (¾ inch thick) Tartine Bakery's Country Bread 2 tablespoons unsalted butter ½ teaspoon ground cinnamon Ice cream, softened Directions Toast bread in butter in a small skillet over medium-low heat, flipping halfway through, until well browned and very crisp on both sides, about 8 minutes. Let cool, then crush into coarse breadcrumbs with a rolling pin. Toss with cinnamon. Stir into or sprinkle onto ice cream just before serving. Rate it Print