About this recipe: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.
4 dense doughnuts
2 tablespoons instant coffee granules
150g caster sugar
475ml double cream
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
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.
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