Coffee and Doughnuts Ice Cream
A rather novel combination results in a divine ice cream that is as fun to explain to guests as it is to eat! Dense, cake-like doughnuts from a specialty doughnut shop are best to use in this recipe - not light and airy doughnuts.
Ingredients
Serves: 10
- 4 dense doughnuts
- 250ml milk
- 2 tablespoons instant coffee granules
- 2 eggs
- 150g caster sugar
- 475ml double cream
Method
Prep:20min ›
Extra time:7hr freezing ›
Ready in:7hr20min
- Crumble or chop the doughnuts into small pieces. Do not over chop into crumbs, but make a variety of piece sizes. Set the doughnut pieces aside.
- Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool.
- Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons at a time until the sugar has been incorporated. Beat for 1 more minute, then beat the milk mixture and double cream into the eggs on low speed, until the mixture is smooth and creamy.
- Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavour and firm the ice cream. Let the ice cream stand at room temperature for about 10 minutes before scooping into servings.
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Reviews & ratings
Average global rating:
(14)
Reviews in English (13)
Even though I added them in at the very end, they still disintegrated pretty quickly. That may be because the doughnuts were very soft and tender. The ice cream was still very good though and very enjoyable. - 03 Feb 2015
I have to let it out: this be bangin'! I've been hankering for some coffee ice cream, and decided on this recipe for its simplicity and the wonderful reviews. I, too, left out the donuts -- instead, I toasted some raw almonds in a frying pan and gave it a nice, chunky chop. I also used Nescafe-brand instant coffee (the "classic" variety found in Spanish stores). I've had my share of instant coffees, and this has got a wonderful, unique richness. I was too impatient to chill the mixture (KitchenAid asks you to refrigerate all mixes at least 6 hours before churning it in the ice cream attachment), so it took quite a long time to become "ice cream-y". Though I was nervous at first, within 20 minutes I knew I was in love. The ice cream is chilling in the freezer now, and I will update this review if it is anything less than mindblowingly spectacular. But if I don't update, it's because I'm too busy eating the whole dang container. - 14 Aug 2011 (Review from Allrecipes US | Canada)