Doughnut Ice Cream

doughnut ice creamy

Strudel While there are many very wonderful places for dessert in Seattle, two of my favorites are Molly Moon Ice Cream and Top Pot Doughnuts (I know that doughnuts are considered a breakfast, but since they’re truthfully fried cake with frosting, I tend to consider them a dessert). A few weeks back, we went to dinner with our friends, and rather than eat dessert at the restaurant, we decided to head to Molly Moon for our treat. As we walked out, my friend Aimee commented that, in her neighborhood, Molly Moon and Top Pot happened to be right next door to one another. And why, Aimee mused, had they not joined forces? Why had no one created a doughnut ice cream?

 

I’ve always known that Aimee was smart, but this (obviously) took my understanding of her brilliance to a new level. I know how to infuse flavors into ice creams, why should doughnuts be any different?!

 

 

The ice cream is very rich and creamy, tasting very much like doughnuts, but also (to me, anyway) a lot like cake batter. After steeping the doughnuts in the cream, you’ll also want to stir in some big chunks of doughnut, which add some great texture (and a little extra flavor) to a this decadent ice cream.

 

Enjoy!

 

dnut ic with instructions

 

 

 

Doughnut Ice Cream

 

1 cup whole milk

2 cups heavy cream

3/4 cup sugar

pinch salt

3 old-fashioned, plain glazed doughnuts

 

 

Over medium heat, warm the milk, 1 cup of heavy cream, sugar and salt in a medium sauce pan, until the sugar has dissolved. Chop up 2 of the doughnuts into small pieces, and add to the milk mixture. Remove from heat, cover, and steep for 1 hour.

 

Using a fine mesh strainer placed over a large bowl, strain the doughnut milk mixture. Much of the doughnut will have dissolved into the milk, but there will be some solids left (it will look a bit like paste). Using a wooden spoon or rubber spatula, stir the solids until they break down and can move through the strainer. Stir the remaining cup of heavy cream and chill thoroughly in the refrigerator.

 

Once cold, churn the mixture in an ice cream maker according to manufacturer directions. Once it’s done (mine took about 25-30 minutes), take the last doughnut and tear into pieces. Stir into ice cream, then pour the ice cream into a container, and freeze until firm.

 

 

 

 

 

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