Donuts. Is there anything they can’t do?
“Why?” You might ask. “Why would you do this?” My response, “Because it was there.”
I get ideas for recipes from all kinds of creative corners, and sometimes, it’s as basic as “let’s mix it together!” This has become my most successful recipe creating technique by far. I just put together two things I like and usually, it’s an improvement. This is universally true with brown butter.
You can try this with any kind of doughnut you like, though I did mine with simple glazed yeast doughnuts.
Could you just imagine a “coffee and doughnuts” affogato with this??? Please someone try it and report back.
4 ounces butter, browned
3 cups half and half
1 large glazed doughnut, torn up
3 egg yolks
1/3 cup sugar
a big pinch of kosher salt
2 teaspoons vanilla extract
Melt the butter in a small pot over medium heat until it becomes golden brown. Remove from the heat and allow the butter to cool to room temperature.
In a large pot, combine the half-and-half and doughnut. Bring the mixture to a simmer over medium heat, and let it gently simmer for at least 15 minutes (to infuse the doughnut flavor). Strain the hot half and half mixture and set aside.
Whisk together the egg yolks, sugar and salt until smooth. To temper the eggs, carefully whisk about 1 cup of the hot half-and-half into the egg mixture until smooth. Then whisk the egg mixture back into the half-and-half in the pot. Return to medium-low heat and cook to 170°F, constantly stirring along the bottom of the pot to ensure even cooking. Once it has reached 170°F, remove from the heat and whisk in the vanilla and brown butter. Strain through a fine-mesh strainer into a bowl. Cool the ice cream base, in its bowl, to room temperature in an ice bath, then pop the base into the fridge to fully chill, at least 2 hours.
Once the base is chilled, process it in your ice cream maker. When it’s somewhere between soft serve and ice cream from the freezer, transfer the ice cream to a container and freeze until firm.