Nestling a big scoop of ice cream between two doughnuts dials the indulgence factor up a notch, making for a wonderfully over-the-top sweet. You can make all kinds of doughnut ice cream sandwiches. Aside from this mint chocolate version, a couple of my other favorite combinations are vanilla-chocolate, using the Vanilla Ice Cream, and chocolate-chocolate, using the Chocolate Ice Cream.
Ingredients
- 6 Chocolate Cake Doughnuts, sliced in half Mint Ice Cream
Mint Ice Cream
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- Leaves from 1 bunch fresh mint
- 9 large egg yolks
- ¾ teaspoon salt
How to Make It
- Put a doughnut half on a clean surface. Using a 2- to 2½-ounce (about 2 inches in diameter) ice cream scoop, put a generous scoop of mint ice cream on top of the doughnut half (if the ice cream has been in the freezer, let it sit at room temperature for about 20 minutes to soften it for easier scooping).
- Top with a second doughnut half, pressing down gently to ensure that everything sticks together. Repeat with all of the remaining doughnuts. Serve immediately, or store the assembled sandwiches in the freezer for up to 4 hours. Mint Ice Cream
- In a medium saucepan set over medium heat, combine the milk, cream, ½ cup of the sugar, and the mint and bring the mixture to a boil.
- Meanwhile, in a medium bowl, whisk together the remaining ½ cup sugar and the egg yolks until the sugar is fully dissolved and the mixture is pale and ribbony, about 1 minute.
- Once the milk mixture boils, slowly, and while whisking constantly, pour half of the hot milk into the egg yolk mixture. Return the mixture to the pot, add the salt, and remove the pan from the heat. Let cool for 10 minutes, then transfer to the refrigerator to chill.
- The next day, strain the ice cream base and discard the mint. Freeze in an ice cream maker. Use immediately, or store in the freezer for up to 1 month.