Unleashing My Inner Homer Simpson

AKA: Mmmm, donut ice cream. 

I’m not sure at what point in life where I realized that donuts aren’t really breakfast food. They’re dessert that we eat at the beginning of the day.

That realization pretty much took all the fun out of donuts/doughnuts for me.

Nevertheless, I do like to eat donuts (and consider them a dessert), though I’m at a bit of a loss at all the high-end donut shops popping up where each one is $2. Huh?

I know $2 is still “cheap” in the grand scheme of things…but…no. I want my donuts to cost less than one dollar. I’m old school like that.

Just like in my toasted coconut ice cream, this base is Walt’s Dream from Ample Hills Creamery. Don’t go and make icing for this recipe. Really, there’s such a small amount in here that it is a complete waste. This recipe is the PERFECT use for leftover icing, homemade or from a can.

I always have leftover icing hiding around and I always have no idea what to do with it. A lot of it ends up in my freezer, where it will die, very slowly, of freezer burn.

Anyway, this recipe is not smack you in the face with donut taste. It is subtle to medium– the base is donut flavored, so it does have that yeasty taste that’s sign of a good donut.

While I firmly believe the base should only have glazed donuts (or, doughnuts) in it, I kind of feel chopped up chocolate iced donuts as an add-in might take this to new levels.

Category

For the ice cream:
 ¾ cup Organic cane sugar
 ½ cup Skim milk powder
 1 ⅔ cups Whole milk
 1 ⅔ cups Heavy whipping cream
 3 Egg yolks
 ¼ tsp Almond extract
 ½ tsp Vanilla extract
 3 Glazed donuts (chopped) - 1 to 1.5 cups reserved
For the donut swirl:
 2 tbsp Sprinkles
 ¼ cup Icing

1

(Giving credit where it is due: The base for this ice cream is Walt's Dream from The Ample Hills Creamery.)

Combine the sugar, skim milk powder and whole milk in a medium size pan. Mix to make sure that the skim milk powder is dissolved.

Add in the whipping cream and stir to combine.

Cook over medium heat until 110°F, stirring constantly so the milk will not burn. Remove from the heat, stir in 1.5 cups of chopped glazed donuts and cover. Let sit for 20 minutes. During this time, prepare a large bowl or pan with ice and water. You will place the medium sized pot in it after it has cooked.

Put the three egg yolks in a cup or bowl and stir to combine. Place this in an area close to the stove with a 1/2 cup next to it.

After 20 minutes, put the pan back on the medium heat, stirring constantly until it returns to 110°F.

Remove the pan from the heat and carefully pour 1/2 cup of the warm milk mixture into the eggs. Continually stir the eggs and add 1/4 cup more (total 3/4 cup) of milk mixture to the eggs. Once the eggs and 3/4 cup of milk are well-combined, slowly pour the egg/milk mixture back into the pot, stirring carefully. This is a very important step. Do not try and add the eggs straight to the milk, unless you want to make scrambled eggs!

Put the pan back on the heat and cook until it reaches 165°F. Remove the pan from the heat and add the almond and vanilla extracts.

Carefully place the pan into the ice bath to cool it down for about 20 minutes. Keep an eye on it and stir occasionally. Pour the mixture through a fine mesh strainer into a bowl. Press on the donut pulp to remove any traces of milk. Throw away the donut pulp.

Place the bowl with the ice cream base into the refrigerator and let it completely cool. This takes at least an hour. Put it in your ice cream maker and let the magic happen! Once the donut ice cream has become thickened, slowly alternate adding chunks of cold donut, cold frosting and sprinkles.

This recipe makes just about 1 quart of donut ice cream.

Ingredients

For the ice cream:
 ¾ cup Organic cane sugar
 ½ cup Skim milk powder
 1 ⅔ cups Whole milk
 1 ⅔ cups Heavy whipping cream
 3 Egg yolks
 ¼ tsp Almond extract
 ½ tsp Vanilla extract
 3 Glazed donuts (chopped) - 1 to 1.5 cups reserved
For the donut swirl:
 2 tbsp Sprinkles
 ¼ cup Icing

Directions

1

(Giving credit where it is due: The base for this ice cream is Walt's Dream from The Ample Hills Creamery.)

Combine the sugar, skim milk powder and whole milk in a medium size pan. Mix to make sure that the skim milk powder is dissolved.

Add in the whipping cream and stir to combine.

Cook over medium heat until 110°F, stirring constantly so the milk will not burn. Remove from the heat, stir in 1.5 cups of chopped glazed donuts and cover. Let sit for 20 minutes. During this time, prepare a large bowl or pan with ice and water. You will place the medium sized pot in it after it has cooked.

Put the three egg yolks in a cup or bowl and stir to combine. Place this in an area close to the stove with a 1/2 cup next to it.

After 20 minutes, put the pan back on the medium heat, stirring constantly until it returns to 110°F.

Remove the pan from the heat and carefully pour 1/2 cup of the warm milk mixture into the eggs. Continually stir the eggs and add 1/4 cup more (total 3/4 cup) of milk mixture to the eggs. Once the eggs and 3/4 cup of milk are well-combined, slowly pour the egg/milk mixture back into the pot, stirring carefully. This is a very important step. Do not try and add the eggs straight to the milk, unless you want to make scrambled eggs!

Put the pan back on the heat and cook until it reaches 165°F. Remove the pan from the heat and add the almond and vanilla extracts.

Carefully place the pan into the ice bath to cool it down for about 20 minutes. Keep an eye on it and stir occasionally. Pour the mixture through a fine mesh strainer into a bowl. Press on the donut pulp to remove any traces of milk. Throw away the donut pulp.

Place the bowl with the ice cream base into the refrigerator and let it completely cool. This takes at least an hour. Put it in your ice cream maker and let the magic happen! Once the donut ice cream has become thickened, slowly alternate adding chunks of cold donut, cold frosting and sprinkles.

This recipe makes just about 1 quart of donut ice cream.

D’OH Donut Ice Cream

Leave a Reply

Your email address will not be published. Required fields are marked *