After Popcorn Ice cream was such a hit, I thought I’d take a try at making Doughnut Ice cream. It did not disappoint!
The recipe is quite straight forward. You will need:
- 1 cup full cream milk
- 2 cups full cream
- 4 egg yolks
- 1/5 cup sugar
- 6-8 doughnuts
As a side note, the more cream that is in your ice cream, the longer the flavour will persist, but it will also take longer for you to perceive that flavour. I found this to be a good mix, but if you have something that’s very rich you might want to have less cream in your custard.
First, add the milk and cream, and then add your chopped up doughnuts. It’s a good idea to use day old doughnuts because they are slightly firmer and wont fall apart as easily when you try and infuse them. Don’t let the doughnuts sit in the milk/cream for too long or you will end up with a porridge that can’t really be strained.
Strain out the doughnut pieces and whisk in your egg yolks. Put your infused eggy milk/cream into a pot on low heat, add the sugar and slowly stir until you have a light custard – the test for this is being able to coat the back of a spoon with the custard, and if you run your finger through it, the custard will stay apart. Make sure you don’t cook it too long or you will scramble your custard.
Once your custard is done, try cool it as soon as possible so it doesn’t keep cooking. I put mine into a bag and pop it in a bowl of ice water. It’s recommended that you cure your ice cream for around 8 hours for the best results.
Churn your cold, rested, custard, and place in the freezer to firm up some more if it’s still too runny.
I hope you try this out and let me know what you think – as always comments are welcomed and encouraged. Enjoy!