# coffee and doughnuts ice cream

Guys, I’m the worst. Some of you may remember an instagram photo of doughnuts in a blender.

Doughnuts in Blender

Its caption promised magic and many were curious. And then like the tease that I am, I didn’t come through on that promise. Truth is, there were other more time-sensitive posts I needed to write and I just forgot. I even had the photos ready, all I had to do was write the post. So here we are, three weeks later (per Instagram).

Are you ready for that magic? … Wellalrightthen.

Does this look like the perfect breakfast to you?

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Like peanut butter and chocolate or Wendy’s Frosty and fries, coffee and doughnuts were made to marry. Each amazing on their own, but waaaaaaay better when they’re together. Cue the Jack Johnson.

Too bad I don’t drink coffee.

Don’t get me wrong, I love the flavor, but I hate the liquid, I hate the smell, I hate the jolt of caffeine, I hate the breath.*

Hate is a strong word, but “dislike” is a little too passive for this case.

*For the record, my thoughts do not extend to pumpkin or peppermint or mocha frappuccinos. Come to mama! (And I pass no judgement on those that love the stuff! Drink up!)*

When we lived in Miami you could get Coffee and Doughnuts custard at Shake Shack. It was a special that only popped up here are there, which required me to check their weekly flavors like a hawk. It was incredible. Breakfast for dessert is the new Breakfast for dinner! Breakfast for President!

So when my friend Chilali brought me these adorable ice cream containers she found on a trip to Vegas, I knew I wanted to recreate that magic as a thank-you.

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Here’s where that magic happens:

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: : : waving my wand : : :

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Ta-Da! Have you ever seen anything so beautiful? I swear, it tasted as velvety as it looks.

Funny story: The original recipe I used as a base called for “very strong coffee or espresso.” I was going to get the coffee from Starbucks while I was out (since I didn’t have any at home), so in my “go big-go home” mindset I decided early on that I’d go with espresso. A freakin’ half-cup of espresso. When I pulled into the drive-thru and asked for a tall espresso there was a pause and then the barista asked me to pull around. Did I not use the correct lingo? What could be confusing about this? When I got to the window two employees were looking at me. “You wanted a tall espresso?” Mmmhmmm, I need at least half a cup. “Uh, I don’t think you should drink that much espresso, miss. It’s too strong.” Holy hell — that poor boy thought I was an addict and he was staging his own intervention. We had a good laugh. I said the word ice cream and he calmed down, whipped out his smart phone and figured out how many espresso SHOTS I needed for half a cup. (4, but I got 6 — play it safe.) Who knew you ordered espresso by the shot? Answer: Everyone but me.

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It was all fun and games until I tried some of the ice cream that night and my heart was racing afterwards. That boy was on to something.

But the heart palpitations and Starbucks-judgement were well worth it. This was pure decadence. …in a word….magic.

It’s supposed to be 33-degrees here tomorrow night, so do yourself a favor and hang on to summer for me by whipping up a little ice cream for your weekend. I won’t make you wait a second longer!

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Coffee and Doughnuts Ice Cream

Source: A Family Feast

4 egg yolks, at room temperature
1 cup whole milk
3 cups heavy cream
¾ cup sugar
½ cup brewed espresso or double-strength coffee, cooled (see story above, proceed with caution)
4 plain cake donuts

In a medium bowl, whisk the egg yolks. Set aside.

In a saucepan, heat milk, heavy cream and sugar, stirring occasionally until the sugar is dissolved and the mixture is hot. (Do not bring mixture to a simmer or boil.) Remove from the heat.

Take about a cup of the hot mixture and very slowly drizzle into the bowl with the egg yolks while whisking constantly.

Once your egg mixture is smooth, slowly pour the egg mixture back into the saucepan through a fine mesh strainer to combine with the rest of the warm mixture.

Cook over medium heat, stirring constantly, until the mixture thickens a bit and coats the back of a spoon. (This will take less than 5 minutes as well, and again, do not bring the mixture to a simmer or boil, or it will curdle.)

Remove the pan from the heat and pour the mixture through a fine mesh strainer into a bowl. Add the cooled espresso or coffee and stir to mix.

Place the donuts into a blender. Then pour a few cups of the custard mixture over the donuts. (Warm liquids expand in the blender, so keep your liquid line around the halfway mark, not a drop more.) Puree until completely mixed.

Pour the mixture back into the bowl (no strainer needed!), and cover with a large piece of plastic wrap, pushing the plastic down to touch the top of the custard. Refrigerate overnight.

Churn in an ice cream maker according to manufacturer’s instructions. (Mine took only 20 minutes rather than the normal 25-30, so keep an eye on it.) After churning, freeze again for 4-6 hours before digging in.

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