Monday, August 10, 2009

Doughnut Ice Cream!

Doughnut Ice Cream

Last weekend we entertained our six and nine year old nieces, Caelan and Emma for the first time. I'm sure it won't be the last - they were an absolute delight, skipping around, singing, chatting with each other in their little-girl voices and giving the dogs way too many treats over the course of the three days they were here. To end the weekend on a high note, we invited their parents over for a barbecue on Sunday afternoon - with burgers and potato salad, and ice cream for dessert. Not just any ice cream though - Doughnut ice cream - inspired by our recent trip to LA Mill.
Doughnut Ice Cream

On Sunday morning, James went out for the doughnuts with instructions to come home with some plain cake doughnuts, and a few plain glazed ones as well. We had a few with coffee (and milk for the girlies) and I took them to the Hillcrest Farmers Market for supplies for our party and the weekly shopping. We came home with a crisp, delicious yellow watermelon, some Brandt ground beef, Bread and Cie buns, heirloom tomatoes, freckled leaf lettuce, red onions, and some tender little baby potatoes for a potato salad with viniagrette.

The girls were a little tired from the previous three days of non-stop activities, (I dunno maybe something to do with the fact that we stayed out until 10 the night before playing skee ball and air hockey at the Corvette Diner's new arcade?) so they watched a movie while I went to work in the kitchen.
Doughnut Ice Cream
To flavor the custard, I infused the milk for the custard base with three plain cake doughnuts, but when the custard came off the stove, I still didn't think it had enough flavor - so I pureed one more doughnut into the hot custard. That turned out to be just what it needed. It disappeared completely and had no effect on the texture, but added just the right amount of flavor. I added nutmeg, cinnamon and vanilla for a little more oomph, and chilled the mixture in a water bath, floating a smaller stainless bowl in a large one filled with ice and water to chill it down in a hurry. (Refrigerating the mixture overnight too if you have more time.) Once it was good and cold, I loaded it into my Krups ice cream maker, and spun it until it looked like pulled taffy. I added the chunks of doughnuts to the container as I spooned the ice cream in.
Juju eating Doughnut Ice Cream
The kids absolutely loved it, and everyone agreed that it did indeed taste like doughnuts. I especially liked the chunks of doughnuts mixed in - the crispy edges create a nice contrast with the cold creamy mixture and add a nice bit of texture to the equation!

Doughnut Ice Cream

1 1/2 cup whole milk
3/4 cup sugar
5 large egg yolks (or 4 extra large)
2 cups of whipping cream
pinch of sea salt
1/8 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp vanilla extract
4 plain cake doughnuts, cut into 1 inch chunks - one doughnut reserved
4 glazed old fashioned doughnuts, cut into half inch chunks

Heat the milk, stirring, over medium heat until hot to the touch but not boiling. Add 3/4 of the chunks of cake doughnuts and cover. Steep for about an hour. Stir the mixture and strain it through a very fine mesh sieve - pressing down to extract the liquids, but not hard enough to press the doughnuts (which will have become mush) through the strainer.

Lightly beat the egg yolks and set aside. Put the doughnut milk in a medium saucepan with one cup of the cream and the sugar. Whisk together and cook gently over medium heat, stirring constantly with a wooden spoon, until the mixture starts to thicken and just coats the back of the spoon. You should be able to draw your finger through the custard on the back of the spoon without having it move.

Remove the custard from the heat, and strain into a bowl. Add the remaining 1/4 of the plain cake doughnut chunks. Puree with a hand blender (or remove one cup of the mixture to a blender and puree together, then add back to the mixture.) Add the pinch of salt, nutmeg, cinnamon, vanilla extract and the rest of the cream.

Chill the custard either in an ice water bath or in the refrigerator until cold. Freeze in an ice cream maker according to the manufacturer's instructions. (If the weather's warm and you have one of those freezer containers, try wrapping the basin with a couple of towels for a little extra insulation.) Layer the chunks of glazed doughnuts into the mixture as you put it into a container. Place in the freezer for at least one hour to ripen before serving

Makes about 1 quart, serving 8-10 people.

9 comments:

  1. I just found your site... I have been looking for locals with food interests like mine. I am looking forward to read more…
    Ann

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  2. That is insane, Alice! It sounds delicious and decadent. You are the best Aunt ever!

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  3. I was so hoping you'd post this! I can't wait to try it when I get back home.

    Ps. Juju is a doll! :)

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  4. I saw your photos on Flickr and wishing and hoping you would post a recipe. Everything sounds so delicious and has my two favorite foods: donuts and ice cream!

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  5. Alice, I can only assume that James is a confirmed bulemic...how can anyone live with someone who cooks like this and not be the size of a manatee?? I want to live with you!!! Or at least be your niece for the weekend! Love, Tracy

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  6. It would be hard to argue with the supremacy of this dessert. The recipe looks a little too challenging for me though so I'll have to wait for B&J to come out with it - or for your next ice cream social!

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  7. What a cute baby girl!

    C-Man can't stop talking about that ice cream (as you know).

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  8. What a completely yummy experiment! I have yet to check out the new Corvette Diner. Must go soon!

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  9. It also tastes good if you add chocolate syrup and colorful sprinkles. Then it is more like "Chocolate Glazed Doughnut with Sprinkles" ice cream!

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