Who doesn’t love a donut, right? We certainly do! We’ve been having fun experimenting with what will infuse cream/milk well and what won’t. Some things like pretzels, cinnamon, orange zest, cereal, and popcorn have all done amazingly well! Other things like EL Fudge cookies and hard candy, they did less well. We figured given the texture of donuts that they would do pretty well. What we didn’t expect was just how well it would do! This ice cream was absolutely packed with flavor and tastes EXACTLY like this favorite treat!
This ice cream is pretty straight forward. We infused the cream to make a glazed donut base and then swirled it with layers of chocolate and sprinkles. Truly, if you love donuts you have to try this one! Such a fun experience to get that exact flavor, but on a cone instead of a napkin! (When you do make it, just for fun add a little ring of chocolate with sprinkles on top. When you open the container, the little look of donut will make your heart happy.)
Chocolate Donut
Ingredients
3 glazed donuts
2 1/4 cup heavy cream
1 1/8 cup whole milk
4 egg yolks
2/3 cup sugar
1/4 cup dry milk powder
- Chocolate “Frosting” and Sprinkle layer
6 Tbs heavy cream
1 Tbs butter
1/4 cup sugar
2 Tbs brown sugar
1/2 cup bittersweet chocolate chips
Dash of vanilla
Jimmies sprinkles (like the kind traditionally on donuts)
Directions
- Glazed Donut Base
- To infuse the cream, add the cream and milk to a medium saucepan. Add the glazed donuts (ripped into chunks) and cook over medium heat, stirring constantly.
- Once the mixture comes to just a simmer, remove it from the heat and cover it with a lid. Allow it to cool to room temperature before you prepare the rest of your ice cream. Once it is cooled, run it through a fine mesh strainer to remove the soggy donut pieces. All you’ll be left with is delicious donut flavor!
- Mix together the egg yolks, powdered milk, sugar, and infused cream/milk. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
- Pour the mixture into a saucepan and heat over medium low heat until the base reaches a temperature of 162 degrees. Keep the base on a low heat and stir constantly, allowing the base to reduce for about 10 minutes.
- Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
- Make in your ice cream maker based on the maker’s instructions.
- Once the ice cream is ready to come out, add a layer of the ice cream, followed by a layer of chocolate sauce and then top that with sprinkles. Repeat the layers until all of your ice cream is in the container.
- Move into the freezer until hardened (at least 4 hours).
- Chocolate “Frosting”
- Add the cream, butter, sugar, and brown sugar to a small sauce pan.
- Heat stirring constantly over medium heat, until the mixture comes to a boil. Boil for 2 minutes.
- In a separate bowl, add the chocolate chips. Pour the hot, boiling mixture over them and allow it to sit for 3 minutes, letting the hot mixture melt the chips.
- After it has sat for a bit, stir the mixture until it reaches a uniform color and consistency. Allow to cool before you add it to your ice cream, and right before stir it to make it smooth.
