Desserts
Jelly Doughnut Ice Cream
Makes about 1¾ cups
Jelly Doughnut Ice Cream
Makes about 1¾ cups
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
carb. 21g
pro. 8g
fat 18g sat. fat 6g
chol. 17mg
sod. 150mg
calc. 76mg
fiber 2g
Ingredients
- 1/3 cup whole milk
- ¼ cup granulated sugar
- Small pinch salt
- 2/3 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 thefreezer 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 few minutes 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.
