Raspberry Jelly Doughnut Ice Cream – Doughnut-infused ice cream swirled with raspberry sauce and sprinkled with doughnut pieces
Ice cream month is well underway, people! And with the record-setting heat indexes we’ve been feeling, thank goodness we have an excuse to eat cold treats.
Today’s recipe is a fun one. It’s a homemade ice cream infused with doughnuts and swirled with a homemade raspberry sauce so it tastes just like a jelly-filled doughnut. I could not stop eating this ice cream. I loved the chunks of doughnut and the sweet globs of raspberry sauce that stayed smooth, even when chilled in the freezer. My daughter even loved it because of the marbled pink color of the ice cream.
Let’s take a closer look at my Raspberry Jelly Doughnut Ice Cream!
Infusing the doughnut flavor
To get the doughnut flavor into the base of the ice cream, it is infused. What does that mean exactly? It means that the doughnut pieces are left to sit in the milk and cream mixture so that the mixture takes in the flavor of the doughnuts but without having to blend them into the milk, which would make the consistency gritty.
Once the mixture is infused, it’s time to make the ice cream base. This process is just the same as the other ice creams we’ve made before. Heat the milk mixture with sugar and then slowly add to whisked egg yolks in a medium bowl. Once the yolks are tempered, they are added back to the sauce pan to cook with the cream mixture until thickened. The mixture is chilled until very cold, about 6 hours.
Making the raspberry sauce
While the mixture chills, make the raspberry sauce. This is an insanely simple process – just cooking raspberries and sugar together until thick. But I highly recommend using a candy thermometer to make the the consistency is just right. The sauce is ready when it reaches 220 degrees.
Chill the sauce until cold.
Freezing the ice cream
Once the ice cream base is cold, freeze according to your machine instructions. Then, layer the ice cream in a storage container with the cold raspberry sauce and bite-sized doughnut pieces. Chill the ice cream until firm.
Tips & Tricks
- Use a thermometer. I highly recommend using a thermometer to check the temperature of the ice cream base as it cooks to ensure it doesn’t overcook the yolks in the mixture. Also, the thermometer will be useful when making the raspberry sauce.
- Chill everything. You must chill the ice cream base and the raspberry sauce before assembling the ice cream. Otherwise, your ice cream will not get firm enough in the ice cream machine and it will form ice crystals during the freezing process.
- Squeeze out the doughnuts. After the milk mixture has been infused with the doughnut flavor, make sure to squeeze out all the milk from the doughnuts, since they probably absorbed a good amount of it.
Raspberry Jelly Doughnut Ice Cream
- 3 glazed yeast doughnuts divided
- 1 cup milk whole
- 2 cups heavy cream
- ½ cup sugar
- ⅛ teaspoon salt
- 5 large egg yolks
- 1 cup raspberries
- ½ cup sugar softened
- Add milk and 1 cup of cream to a medium bowl. Break up 2 doughnuts into tiny pieces and add to the milk and cream. Stir together and cover. Refrigerate for at least 4 hours and up to 24 hours.
- Remove chilled doughnut milk mixture from refrigerator. Pour mixture over sauce pan, straining out doughnut pieces and squeezing out all the milk from them. Add sugar, and salt to the sauce pan. Heat until the mixture is steaming, but not boiling. Remove from heat.
- Add yolks to a medium bowl and very slowly whisk in warm milk. Transfer mixture back to saucepan and set over medium heat. Stir constantly until mixture thickens slightly and is 170 degrees. Remove from heat immediately so the mixture doesn't scramble.
- Place remaining heavy cream in a large bowl and place strainer over bowl. Pour thickened yolk mixture through strainer to remove lumps. Stir with cream. Cover with plastic wrap. Chill mixture until completely cold, about 4-6 hours.
- While the mixture chills, prepare the raspberry sauce. Add raspberries and sugar to small sauce pan and place over medium heat. Cook, stirring occassionally, until the mixture thickens up and reaches 220 degrees. Turn off heat and let raspberry sauce cool slightly. Transfer to a storage container, cover, and chill until cold.
- Once chilled, ice cream base is ready for your machine. Freeze ice cream according to machine instructions. Cut final doughnut into bite-sized pieces.
- Once mixture is frozen, layer ice cream with doughnut pieces and drizzles of raspberry sauce. I did two layers to make sure every bite had tons to raspberry sauce. Cover and freeze ice cream until solid, about 8 hours.