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!
Rhubarb and Glazed Doughnut Ice Cream
- 3 stalks rhubarb washed and dried
- 2 tablespoons sugar
- 1 tablespoon olive oil
- 1 tablespoon fresh chopped thyme
- 2 glazed donuts roughly chopped
- 2 cups whole milk
- 1 tablespoon plus 1 tsp cornstarch
- 1 1/2 ounces cream cheese at room temperature
- pinch of sea salt
- 1 1/4 cups heavy cream
- 2/3 cups sugar
- 2 tablespoons light corn syrup
- 2 teaspoon Vanilla extract
- Preheat the oven to 375 degrees F.
- Chop the rhubarb into 1 inch cubes and add to a bowl.
- Add the sugar, olive oil and chopped thyme. Toss well to coat.
- Spread the rhubarb out in a single layer over a baking tray.
- Bake in the oven for 30-35 minutes and the rhubarb has softened. Let cool.
- Take 2 tablespoons of milk from the 2 cups and add it to the cornstarch to create a slurry.
- Whisk the soft cream cheese with the salt in another bowl.
- In a medium sized pot, bring the remaining milk, cream, sugar and corn syrup to a rolling boil.
- Boil for 4 minutes and then add the cornstarch mixture.
- Whisk and bring back to a boil,
- Simmer for another 2-3 minutes whisking until it thickens slightly.
- Pour about 2 tablespoons into the cream cheese and whisk fast to prevent any lumps.
- Gradually add the milk mixture and vanilla, whisking all of the time until all the milk has been incorporated.
- Carefully pour the mixture into a gallon zip lock bag and seal.
- Place the bag into a bowl of cold iced water and let it cool for at least 30 minutes.
- When the mixture is ready, pour it into the frozen canister of your ice cream machine and follow the manufacturers directions.
- Once the ice cream is ready, place half of it in a sealable container.
- Spread some of the roasted rhubarb and chopped doughnut over and through the ice cream batter.
- Place the rest of the ice cream into the container and repeat with another layer of rhubarb and doughnut chunks swirling it through the mixture.
- Cover the ice cream with a piece of parchment paper and freeze for at least 6 hours.
- Scoop and enjoy.