Fondant-iced doughnut ice cream
The glazed doughnut inside the ice cream: sweet, soft and with its layer of chocolate. Pure teatime.
The doughnut goes in whole, glaze and all. That glaze is sugar and fat, which is why the recipe drops the cream sharply: the doughnut already brings much of what the ice cream needs.
Ingredients
For 1 kgTick each ingredient as you get it ready.
Need to adjust the formula?
Step by step
9 steps · follow the order for the best result
Chef's notes
- ·The doughnuts, at 40 °C on the way down, blended thoroughly until worked in.
- ·Do not skip the cold ageing: it hydrates proteins and stabiliser and clearly improves the texture.
- ·The serving temperature depends on your recipe: if you formulate to a softer PAC than your freezer (say -11 °C with the chest at -18 °C), temper it for 5–10 min before serving; if the PAC matches your freezer, it can be eaten straight out.
- ·Why formulate at -11 and not at -18 °C: even though your freezer sits at -18 °C, formulating at -11 makes the ice cream tastes better — at -18 it is so cold that the taste buds barely pick up the flavour and the fat is slow to melt in the mouth. And keeps better: ice cream formulated at -11 and kept at -18 has less free water, suffers less from Ostwald ripening (ice crystals joining and growing) and keeps its creaminess longer.
- ·Keep your own notes: write down the POD and PAC that work best with your machine.
The texture
spot on
Very creamy and dense: the doughnut dissolves completely into the mix and its starch and fat thicken the whole, so it is quite filling. The doughnut flavour is recognisable at once, with the glaze setting the sweetness.
All about this glazed doughnut ice cream
The doughnut goes in at 40 °C, on the way down, and is blended thoroughly: no lumps remain, the pastry breaks down and leaves its flavour behind. If you want crunch, that goes separately, in the topping of small pieces added as it comes out of the machine.
With that much pastry inside, the solids land among the highest on the site and the ice cream comes out dense. The fat stays on target drawing almost entirely on whole milk: the cream drops a lot because the doughnut brings its own.
With the sucrose plus the sugar from the glaze, the sweetness climbs. It is an unabashedly indulgent ice cream, and so it should be.
The ingredients and what each does
Every ingredient has a technical job: cream brings fat and creaminess, milk powder raises the non-fat solids, the sugars set the sweetness and the freezing point, and the stabiliser controls crystal growth during storage.
Technique and controlling the numbers
Adjusting the POD (sweetening power) and the PAC (antifreezing power, given as a target temperature) lets you match sweetness and hardness to your taste and your machine. With the selectors in the side bar the formula recalculates itself and you will see how the amount of each ingredient changes.
Storage and common mistakes
Store at -18 °C in an airtight container and avoid freeze-thaw cycles. The commonest faults are not ageing it enough, too much sugar so it never freezes properly, and over-churning, which whips in too much air and wrecks the texture.
Recommended for this recipe
Equipment and ingredients that make the difference.
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