Doughnut Ice Cream

  • 250g milk
  • 115g egg yolk (approx 7)
  • 100g sugar
  • 250g double cream
  • 150g doughnuts, roughly chopped

  1. Lightly toast the doughnuts in a slow oven for a few minutes, avoiding adding colour.
  2. Mix milk and cream together, bring to boil and add in doughnuts. Leave to steep for 10-15 minutes
  3. Whip egg yolks and sugar to sabayon.
  4. Strain milk mixture and bring back to simmer. Gradually add to sabayon, tempering the mixture.
  5. Add entire mixture to pan and gently heat to 78°C. Re-strain and chill in fridge.
  6. Churn, freeze and serve.


  • 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.


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