I took this pic at 6am. Ice cream for breakfast!

My first time flying solo! For a dessert anyway. I came up with this one based on previous ice cream making adventures and common sense, no instructional recipe to follow but the inspiration is Shake Shack’s Coffee & Donut Custard. From what I’ve read, it’s a creamy coffee base with chunks of cake donut. In previous recipes it was more coffee-heavy with coffee grounds adding texture. The Shack always seem to offer it on a day of the week when I can’t / don’t want to trek uptown, so I decided to make my own. My goal was a creamy base with really intense coffee flavor and cake donut mixed throughout. Originally I went for a chocolate and a toasted coconut donut, but then I ate the coconut one (haha).
Lets do this!

Coffee & Donut Ice Cream

  • 3/4 cup heavy cream
  • 1/2 cup coconut milk
  • 3 egg yolks
  • 1/2 cup coffee syrup  (I used Coffee Time but you can also make your own)
  • 1/4 cup sugar
  • 1 tbsp instant coffee
Combine cream, coconut milk, and coffee syrup and bring to a boil. In a bowl, mix the sugar and egg yolks, then temper by whisking in 1/4 cup of the hot dairy mixture verrrrrry slooooowly , then adding the resulting egg / sugar mixture into the rest of the hot milk. Heat on medium until the mixture thickens to a custard, clinging to a spoon.  Cool in the fridge at least 2 hours, preferably overnight.

Note: Tempering is when you raise something cold closer to the temperature of what you’re going to mix it into. In this case, adding warm milk heats the egg yolks gently so they don’t cook when we add them to the boiling milk. If we didn’t temper, we would have chunks of scrambled egg floating in milk, and that’s not yummy. Visit KitchenSavvy for an excellent article about the science of tempering.
When your ice cream base is cooled through, churn in your favorite ice cream machine per manufacturer instructions. When mixture appears at least half frozen, add crumbled donut, plus whatever mix-ins of your choice.If’ you’re someone who likes fancy flavored coffees, it’s easy to mimic those flavors in the ice cream base or with mix-ins.
Mocha- Hazlenut Latte:  add 2 tbsp nutella to custard base
Caramel Coconut Latte: use coconut donut and / or toasted shredded coconut, add ribbon of dulce de leche in last few minutes of churning.
Cinnamon – French Vanilla:  Add 1 tsp cinnamon and 1 tsp vanilla extract to custard base.
Mix it up, find your favorite combination. Most of all, enjoy!
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