If you’d prefer, you can cut the donuts into bite-sized chunks rather than pulverizing them in the blender with the custard mixture.
- 4 egg yolks, at room temperature
- 1 cup whole milk
- 3 cups heavy cream
- ¾ cup sugar
- ½ cup brewed espresso or double-strength brewed coffee, cooled
- 4 plain cake donuts
- In a medium bowl, whisk the egg yolks. Set aside.
- In a heavy bottomed saucepan, heat milk, heavy cream and sugar, stirring occasionally until the sugar is dissolved and the mixture is hot. (This will take less than 5 minutes – do not bring to a simmer or boil.) Remove from the heat.
- Take about a cup of the hot mixture and very slowly drizzle it into the bowl with the egg yolks – constantly whisking while you add the hot mixture. (A slow drizzle will prevent the eggs from cooking as you add the hot cream mixture.)
- Once your egg mixture is smooth, slowly pour the egg mixture back into the saucepan with the rest of the hot cream mixture.
- Cook the mixture over medium heat, stirring constantly, until the mixture thickens a bit and coats the back of a spoon. (This will take less than 5 minutes as well, and again, do not bring the mixture to a simmer or boil, or it will curdle.)
- Remove the pan from the heat and pour the mixture through a fine strainer into a bowl (a large measuring bowl like this one works great because you’ll have a spout for pouring the cooled custard into the ice cream maker once it has cooled). Add the cooled espresso or coffee and stir to mix.
- Place the donuts into a blender. Then pour the custard mixture into the blender, over the donuts. Puree until completely mixed.
- Pour the mixture back into the bowl, and cover with a large piece of plastic wrap, pushing the plastic down to touch the top of the custard. (This will prevent a skin from forming on the custard as it cools.) Refrigerate overnight.
- Churn in an ice cream maker according to manufacturer’s instructions. After churning, freeze again for 4-6 hours before serving.