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Ice Cream... for Breakfast?

Hand-me-downs can cause delight or dread, depending on what the item is.

Scott Hutcheson has had a range of emotions accepting some of his parent's possessions. One in particular was excepted with open arms and caused culinary creativity.

Coffee and Doughnut Ice Cream

  • 3 cups half-and-half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 1 cup sugar
  • 3 tablespoons instant coffee granules
  • 1-1/2 teaspoons pure vanilla extract
  • 3 glazed doughnuts cut into bite-sized pieces

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Stir in the vanilla and the instant coffee. Continue to cook, stirring frequently until the mixture thickens slightly and coats the back of a spoon. Use a candy thermometer to be sure the mixture reaches 175 degrees.

Pour the mixture into a container and allow it to sit at room temperature for about 30 minutes. Cover the container and refrigerate for eight hours or overnight. Pour the mixture into an ice cream maker and process according to the manufacturer's directions. This should take approximately 30 minutes. Stir in the doughnut pieces. This can be served right away at a soft-serve consistency or frozen for couple of hours for a firmer ice cream. This makes about one quart.