Doughnut Ice Cream

Yes, we shall be accepting thank you gifts.

So this was a slighty out of the box idea we had, stemming from the fact Hollie had an ice cream maker attachment for the kitchen aid and we LOVE doughnuts. But it worked. Like, it reeeally worked.

So we have been waiting for about a year for an excuse to use the ice cream maker and now the sun is out and it is really hot – it’s definitely ice cream weather.

Basically what we did was make a regular vanilla ice cream, except we boiled the milk with doughnuts in it to infuse and then for added doughnut flavour we blended the doughnuts into the milk! The texture at the end was so smooth and creamy from blending the doughnuts in! It was great, I’m sure you can imagine.

Aaaand just because we do us, we added colour and sprinkles to our ice cream, we separated parts of our custard into 3 little bowls and added pink, purple and blue and rippled them through the ice cream after it had been in the ice cream maker, before freezing fully.

Doughnut Icecream

2016-07-01 11:05:00

Doughnut flavoured Ice-cream

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Ingredients

1 pint full fat milk
15 mini doughnuts
250ml double cream
100g caster sugar
3 egg yolks
1/2 tbsp cornflour
1/2 tsp vanilla

Instructions

In a large heavy based saucepan bring the milk, vanilla and doughnuts to a boil to infuse the milk.
Blend together the doughnuts and the milk using a hand blender (or whatever you have) until smooth and still in the cream.
Bring the creamy mixture to the boil again, making sure it doesn’t catch at the bottom.
In a separate bowl whisk together the yolks, sugar and cornflour followed by half the boiled cream.
Tip the cream & yolks back into the saucepan to heat through and thicken up.
Transfer the ice-cream custard into a bowl and cover with cling film, pushing down so it touches the custard to prevent a skin forming.
Pop into the fridge to cool down completely.
Once cooled transfer to a ice-cream maker and follow the instructions as required.
Or if you don’t have an ice cream maker, pop the mixture into a loaf tin or tupperware container and place in the feezer, after an hour take it out and mix and return to the freezer, repeat anoter 1-2 times and then allow to fully set.
We rippled food colouring through ours before popping it in the freezer to fully firm up.

By bakingamess

Baking a Mess /

To make it even better, we bought some waffle cones (we are yet to get a waffle cone maker… but we feel it’s a must?) and dipped them in melted chocolate and sprinkles for extra colour.