Desserts
Jelly Doughnut Ice Cream
Makes about 6 cups (1¾ cups if preparing for the 1 pint unit)
Jelly Doughnut Ice Cream
Makes about 6 cups (1¾ cups if preparing for the 1 pint unit)
So tasty, you may just eat it for breakfast!
Nutritional information per serving:Calories 265 (58% from fat) carb. 21g pro. 8g fat 18g sat. fat 6g chol. 17mg sod. 150mg calc. 76mg fiber 2g
Ingredients
For 1½ quart unit:
- 1 cup whole milk
- ¾ cup granulated sugar
- Small pinch salt
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup doughnut pieces (plain cake works well), chilled
- ¼ cup strawberry jam
For 1 pint unit:
- ⅓ cup whole milk
- ¼ cup granulated sugar
- Small pinch salt
- ⅔ cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon strawberry jam
- ½ cup doughnuts (plain cake work well), cut into small cubes and chilled
Preparation
- Put the milk, sugar, and salt into a medium mixing bowl. Whisk well until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate at least 2 hours, preferably overnight.
- Turn on the Cuisinart® ice cream maker. Whisk the ice cream base, and then pour the mixture into the freezer bowl through the ingredient funnel. Churn until thickened, 15 to 20 minutes.
- Gradually add the strawberry jam and cubed doughnuts through the ingredient funnel a minute or two before the end of churning time.
- The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
