DONUT ICE CREAM RECIPES

Steps:

• Heat oven to 375°F. In 1-quart saucepan, melt butter over low heat. Add jelly; stir until melted. Transfer to small bowl. Stir in powdered sugar with whisk until smooth. Stir in enough hot water until glaze is thin. Set aside.
• Bake biscuits as directed on can. Immediately dip into strawberry glaze; place on cooling rack over cooking parchment paper. Sprinkle with crushed candies. Cool completely, about 20 minutes, to allow glaze to set.
• In large bowl, stir ice cream to soften. Cut each biscuit in half horizontally. Place about 1/3 cup ice cream on bottom half of each; top with top half. Place in freezer about 30 minutes for ice cream to freeze.

Steps:

• Crumble or chop the crullers into small pieces. Do not over chop into crumbs, but make a variety of piece sizes. Set the doughnut pieces aside.
• Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool.
• Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons at a time until the sugar has been incorporated. Beat for 1 more minute, then beat the milk mixture and heavy cream into the eggs on low speed, until the mixture is smooth and creamy.
• Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavor and firm the ice cream. Let the ice cream stand at room temperature for about 10 minutes before scooping into servings.