To conclude my series of spiced up recipes for spicyicecream’s 5th birthday, I have a very special recipe for you. I have to say, I wasn’t sure this little experiment world work, but happily it did, and has become one of my favourite ice cream flavours to date. The doughnut flavour really carried through well and the ice cream itself was deliciously creamy.
This dessert was inspired by the Stoners Delight at Ms G’s that included doughnut ice cream as part of a wacky dessert also featuring the likes of chocolate crackles, marshmallows, pretzels and dulce de leche, as well as bacon, and a fried banana fritter last time I was there. Soooo good!
Cinnamon doughnuts were always my favourite as a kid, especially when they were super fresh and hot from Donut King. These days I don’t buy donuts as I prefer to make my own, but I wanted this ice cream to have that same flavour as the doughnuts I remembered. So I infused the cream with a dozen of them! Well, a dozen minus the one that ended up in my tummy.
The other great thing about this recipe is that you don’t need an ice cream maker, you don’t need to make a custard and you won’t end up with a heap of leftover egg whites. There are only 4 ingredients and hardly any active time, most of it is taken up waiting while the cream infuses and while the ice cream freezes.
• 3 cups thickened cream
• 6-12 store bought cinnamon doughnuts
• 1 can sweetened condensed milk
• 1 teaspoon vanilla extract
• 3 teaspoons ground cinnamon
Place 2 cups of cream into a saucepan and heat to just below boiling point. Place doughnuts into the cream and close the lid. Infuse for an hour. Once cream is infused, remove the doughnuts (you could use them for a delicious doughnut bread pudding or doughnut French toast!!), pour cream into a bowl, cover and refrigerate until cold.
When cold place infused cream and remaining 1 cup of thickened cream into a bowl (or the bowl of a stand mixer) and whip until soft peaks form. In another large bowl, whisk together the condensed milk, vanilla and cinnamon, and then fold in the whipped cream until incorporated. Pour mixture into a loaf pan or metal cake tin, cover with plastic and freeze overnight.