Glazed doughnut ice cream
The glazed doughnut inside the ice cream: soft dough and sugar on the outside. Sweet and unapologetic.
The doughnut supplies a good part of the fat and the sugar in the litre. Which is why the sucrose halves: the glaze is already sweetening.
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 blended doughnut goes inside and counts; the pieces on top do not.
- ·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
Dense and airy at once: the doughnut brings crumb and fat, which give body without weighing it down. The cream rounds off the entry and the glaze leaves that bakery note you recognise immediately.
All about this glazed doughnut ice cream
Pastry inside an ice cream sounds like a joke until you see the numbers: the glazed doughnut supplies a good part of the fat and of the sugar in the litre. It is not an inclusion, it is half a structural ingredient.
That is why the recipe is corrected: the sucrose drops to half what an ordinary ice cream carries, and so does the cream. Otherwise the ice cream would come out cloying and over the fat ceiling.
The doughnut goes in on the way down, passing through 40 °C, and is blended thoroughly. Put in hot it soaks through and disappears; at that temperature it releases the pastry and glaze flavour and leaves the spongy body we are after, with no lumps.
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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Answers to your questions
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