Ice Cream Bread with Sicilian Lemon White Balsamic

• 3 cups self-rising flour
• 2 pints of ice cream (we use vanilla for this recipe)
• 6 Tbls. Sicilian Lemon White Balsamic Condimento
• Zest of one large lemon

1. Combine melted ice cream (It is best to allow the ice cream to melt naturally so don't use a microwave if possible) with self-rising flour and gently fold together using a rubber spatula. Make sure to smooth out any lumps but do not overmix - just mix together until the flour is incorporated.
2. Preheat the oven to 350 and spray a 9" x 5" loaf pan generously with nonstick cooking spray.
3. Pour the mixture into the loaf pan. Sprinkle lemon zest over the top and gently press into the mixture.
4. Bake in a preheated 350-degree oven for about 35 - 40 minutes or until a toothpick comes out clean.
5. Carefully remove from pan and let cool.
6. Slice servings and top with a drizzle of Sicilian Lemon White Balsamic Condemento.

Store in an airtight container or wrapped in cling wrap and foil at room temp for up to 3 days. This bread also freezes beautifully in a freezer bag or airtight storage container for up to 6 months.