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 icecream 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 icecream maker and now the sun is out and it is really hot – it’s definitely icecream weather.
Basically what we did was make a regular vanilla icecream, 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 icecream, we separated parts of our custard into 3 little bowls and added pink, purple and blue and rippled them through the icecream after it had been in the icecream maker, before freezing fully.
- 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
- 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.
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.
And what else would we top doughtnut icecream with other than a doughnut????