Coffee and Doughnuts Ice Cream

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.

INGREDIENTS:

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

DIRECTIONS:

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.