Chewy nuggets of sour cream glazed doughnuts and shards of roasted rhubarb with fresh thyme. That's what your taste buds will experience with this ice cream high jinks.
I make no apologies for the drool on your shirt.
It's been about 332 days since I last made homemade ice cream. That's shameful because I've had so many flavor ideas running through my brain, and it's so easy to make.
The inspiration for this one came from my daughter, who wouldn't stop talking about doughnuts one day. Doughnuts, doughnuts, doughnuts she just wouldn't give up.
I refused to buy any but negotiated with some ice cream and click, that was it...doughnuts and ice cream. I have no idea where the rhubarb came in to the plan, but glad it did.
Fresh herbs always taste fantastic when added to desserts, so I threw in some chopped thyme and called it a day.
Rhubarb can be super-puckery if you don't sweeten it enough. I decided to roast it for a while with some sugar leaving me with a semi-sour soft pulp, let's call it rhubarb candy.
The ice cream recipe I always use is from Jeni's Splendid Ice creams. Jeni makes it simple and the base recipe can be tweaked sooo many ways. Scoop this ridiculous doughnut ice cream into chocolate dipped cones, add sprinkles if you must and give your tongue a workout!
A creamy vanilla ice cream with roasted rhubarb and sour cream glazed donuts swirled through.
Original ice cream recipe from Jeni's Splendid Ice Creams
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