Coffee and donuts…ice cream! Whaaat?!? It’s a perfect balance of the flavors from the coffee and that distinctive sweet nutmeg flavor of a cake donut – just like dipping a donut into your coffee, but cold and creamy instead!
INGREDIENTS of COFFEE AND DONUTS ICE CREAM
- 4 egg yolks
- 1 cup whole milk
- 3 cups heavy cream
- ¾ cup sugar
- ½ cup brewed espresso
- 4 plain cake donuts
How To Make COFFEE AND DONUTS ICE CREAM
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- Whisk the egg yolks. Set aside.
- Heat milk, heavy cream and sugar, stirring occasionally until the sugar is dissolved and the mixture is hot.
- Take about a cup of the hot mixture and very slowly drizzle it into the bowl with the egg yolks.
- Once your egg mixture is smooth, slowly pour the egg mixture back into the saucepan with the rest of the hot cream mixture.
- Cook the mixture over medium heat, stirring constantly, until the mixture thickens a bit and coats the back of a spoon.
- Remove the pan from the heat and pour the mixture through a fine strainer into a bowl. Add the cooled espresso or coffee and stir to mix.
- Place the donuts into a blender. Then pour the custard mixture into the blender, over the donuts. Puree until completely mixed.
- Pour the mixture back into the bowl, and cover with a large piece of plastic wrap, pushing the plastic down to touch the top of the custard.
- Refrigerate overnight.
- Churn in an ice cream maker according to manufacturer’s instructions. After churning, freeze again for 4-6 hours before serving.
