- 250g milk
- 115g egg yolk (approx 7)
- 100g sugar
- 250g double cream
- 150g doughnuts, roughly chopped
- Lightly toast the doughnuts in a slow oven for a few minutes, avoiding adding colour.
- Mix milk and cream together, bring to boil and add in doughnuts. Leave to steep for 10-15 minutes
- Whip egg yolks and sugar to sabayon.
- Strain milk mixture and bring back to simmer. Gradually add to sabayon, tempering the mixture.
- Add entire mixture to pan and gently heat to 78°C. Re-strain and chill in fridge.
- Churn, freeze and serve.
Notes:
- Serve as an accompaniment to Streusel cake (pictured).
- May or may not cause chef-lecturer to revert back into a five-year-old upon tasting.