Coffee and Doughnuts Ice Cream
 
 
Serves: 4-8, depending on how much ice cream you find acceptable to eat at once
Ingredients
  • 2½ cups whole milk
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1½ ounces cream cheese, softened
  • ⅛ teaspoon fine salt
  • 1½ cups heavy cream
  • ¾ cup sugar
  • 3 tablespoons light corn syrup
  • ¼ cup espresso beans, coarsely ground
  • 2 cups small chopped cinnamon sugar doughnuts (8-9 Pip's Original Cinnamon Sugar Doughnuts)
Instructions
  1. Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
  2. Whisk the cream cheese and salt in a medium bowl until smooth.
  3. Fill a large bowl with ice and water.
  4. Combine the remaining milk, the cream, sugar, and corn syrup in a 4 or 5-quart saucepan. Bring to a roiling boil over medium heat, and boil for 4 minutes, stirring occasionally to prevent the milk from burning. Remove from the heat, add the coffee, and let steep for 5 minutes.
  5. Strain the milk mixture through a sieve lined with a layer of cheesecloth. Squeeze the coffee in the cheesecloth to extract as much liquid as possible, then discard the grounds. (Don't worry if you end up with a few coffee grounds in your milk mixture. It happens to me every time, and it's fine.)
  6. Return the cream mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
  7. Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon freezer bag and submerge the sealed bag in the ice bath. Let stand for 30 minutes.
  8. Pour the ice cream into the frozen canister in your ice cream maker. Spin until thick and creamy, until the ice cream starts to pull away from the sides, generally 25-30 minutes. Slowly add the chopped doughnut pieces when the ice cream is almost finished. Allow the ice cream maker to keep spinning until it has distributed the doughnuts throughout the ice cream.
  9. Pack the ice cream into a storage container. Press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze until firm, at least 6 hours.
Notes
Allowing your cream cheese to come to room temperature is one of the most important steps in this recipe. If the cream cheese is too cold, it is almost impossible to stir into the ice cream.
Recipe by the ringers at https://www.theringers.co/2015/05/coffee-and-doughnuts-ice-cream/