Cream Cheese
Glazed Doughnuts and Beer Ice Cream
- Makes 1 quart
Author Notes
This ice cream combines the flavors of a doughnut--nutmeg, yeast and caramelization from frying--with a whiskey infused chocolate glaze. The wheat beer was initially included for the yeast element, but the beer flavor also works well. The glaze recipe is Alton Brown's (http://www.foodnetwork...) with added whiskey. —Heights Eats
What You'll Need
Ingredients
- Ice Cream Base
-
1 1/2 cups
Whole Milk
-
5 teaspoons
cornstarch
-
2 ounces
cream cheese
-
1/8 teaspoon
fine sea salt
-
1 1/4 cups
heavy cream
-
2/3 cup
sugar, divided
-
2 tablespoons
light corn syrup
-
1/2 teaspoon
freshly ground nutmeg
-
5 ounces
(1/2 cup plus 2 TB) Bavarian hefeweizen, divided
- Whiskey Chocolate Glaze
-
1/4 cup
unsalted butter
-
2 tablespoons
whole milk
-
1 1/2 teaspoons
light corn syrup
-
1 teaspoon
vanilla extract
-
1 cup
confectioners' sugar
-
2 tablespoons
good whiskey (I used bourbon)
Directions
- Combine 3 TB whole milk with the cornstarch in a small bowl. Set aside.
- Mix together cream cheese and salt in a metal bowl.
- Caramelize 1/4 cup of the sugar in heavy saucepan over medium-high heat until deep amber. Carefully add cream and whisk until combined.
- Add remaining milk, remaining sugar, corn syrup, ¼ cup hefeweizen and nutmeg. Heat until boiling, then boil for four minutes.
- Remove from heat and add cornstarch mixture. Return to the boil for one minute, until thickened slightly.
- Gradually add cooked mixture to bowl with cream cheese and whisk until combined. Add remaining hefeweizen. Chill.
- While churning the ice cream, make the glaze: heat first five glaze ingredients in a small saucepan until chocolate and butter are melted. Remove from heat and whisk in confectioners' sugar and whiskey. Hold at room temperature.
- Scrape glaze into ice cream during last five minutes of churning. Once ice cream is done churning, freeze in a plastic container.
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