It took me quite a bit of time to come around on both coffee and doughnuts (seriously, what kid doesn’t like doughnuts?!). I still won’t sit down and drink a cup of hot coffee, but last summer I officially jumped on the iced (and sweetened) coffee bandwagon. As for doughnuts… they’re still not my favorite pastry or sweet treat, but I’ll definitely enjoy one every now and then given the opportunity. I was totally inspired by the combination of coffee and doughnut flavors after seeing Jessica make this milkshake, and then seeing a similar concoction in Donna Hay magazine.
I infused ice cream custard with coffee beans (decaf!) and glazed doughnuts, then churned it and threw another doughnut in for good measure. Oh my goodness, yes!
For some reason, coffee tastes approximately one bazillion times better to me when it’s cold and sufficiently sweetened. Go figure. Sugar and cream for the win! I love the subtle flavor of the doughnuts, and the little chunks that you get in the finished ice cream. I used regular glazed doughnuts for this recipe, which I think imparts the most classic doughnut flavor, but if you have a different favorite, by all means, use it!
If you like hot coffee and doughnuts, I think you’re going to love them just as much in frozen form!
One year ago: Blueberry Crumb Bars
Two years ago: Frozen Hot Chocolate
Three years ago: Chocolate Chip Cookie Dough Brownies
Four years ago: Homemade Pop-Tarts
Five years ago: Better-than-Brownies Chocolate Cookies
Yield: 1 quart
Prep Time: 8 hours
Total Time: 12 hours
Ice cream infused with coffee beans and glazed doughnuts, and churned with more fresh doughnuts.
1½ cups whole milk
¾ cup granulated sugar
1½ cups whole coffee beans
3 glazed doughnuts, chopped, divided
Pinch of salt
1½ cups heavy cream
5 egg yolks
¼ teaspoon vanilla extract
1. Warm the milk, sugar, whole coffee beans, 2 doughnuts, salt, and ½ cup of the cream in a medium saucepan. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2. Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (and registers 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream. Press on the coffee beans and doughnuts in the strainer to extract as much of the coffee flavor as possible, then discard the beans and doughnut remnants. Mix in the vanilla and stir until cool over an ice bath.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions, adding the remaining chopped doughnut during the last few minutes of churning.