Beer and Doughnut Ice Cream
Look at you, you weirdo. Passing all those normal recipes for regular ice cream and coming to visit me and my left of center concoction that involves my two favorite foods. When you ask me what kind of cake I want for my birthday, the answer is no. I don’t want cake (ok, I do, I always want cake) but instead of cake, I’d much rather have a doughnut. Because it’s fried cake and that’s always better. You will of course also serve it to me with a beer because it’s my birthday, and you’re that kind of person.
So here we are, eating our doughnuts and drinking our beer and we decide to next-level it, as we do. So we decide to make ice cream out of it. We also decide to sleep on it because a drunk idea and a sober idea aren’t always the same thing. The next day, after we wake up and decide that day-old doughnuts are not worth it, we decide that drunk us had a great idea. We also realize that making doughnut ice cream is the best use of day-old doughnuts anyway and we’re brilliant. So happy birthday to us, let’s make some ice cream.
Beer & Doughnuts Ice Cream
- 1 cup whole milk
- 1 cup heavy cream
- 1 classic glazed raised doughnut chopped
- 1/3 cup stout
- 4 egg yolks
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- Add the milk, cream, chopped doughnut and beer to a pan over medium-high heat. Cook, stirring frequently until the milk starts to bubble around the edges and the doughnut has broken down. Remove from heat, allow to cool slightly.
- Add the yolks to a mixing bowl with the granulated sugar, powdered sugar, vanilla, and salt. Stir until well combined.
- Slowly add the milk mixture while whisking continuously.
- Add to an airtight container. Refrigerate until chilled, about 3 hours.
- Add to an ice cream maker, churn according to manufactures specifications until a soft-serve consistency (in a KitchenAid ice cream maker, this takes about 15 minutes).
- Transfer to a freezer container, freeze until set, about 2 hours.