Donut Ice Cream

Ingredients:

• 2 cups or 380g of heavy cream

• 1 3/4 cup or 370g of whole milk

• 150g or 3/4 cup of granulated sugar

• 50g of glucose (you can substitute with corn syrup if you can't find glucose)

• 50g of a glazed donut (day-old donut works best)

• 1/2 teaspoon or 3g of pure vanilla extract

• 1/3 teaspoon or 2g of salt

Instructions:

1. In a medium saucepan, combine the cream, milk, sugar, and glucose.

2. Heat the dairy mixture over medium heat until it begins to boil.

3. Break the donut into pieces and add it to the hot dairy mixture. Use a whisk to break it up further and mix it in well.

4. Remove from heat and let the mixture cool down a bit, then add the vanilla extract and salt. Mix well to ensure it's fully incorporated.

5. Once it's cooled down enough, blend the mixture until it's smooth. You can use an immersion blender or a regular blender for this, but be careful as the mixture will still be quite warm.

6. After blending, chill the mixture in the refrigerator. It's best to leave it overnight if you can, but a few hours should be sufficient if you're in a hurry.

7. Once the mixture is thoroughly chilled, strain it to remove any remaining donut pieces. This step is optional and depends on whether you want a completely smooth ice cream or don't mind a few small bits of donut.

8. After straining, churn the mixture in your ice cream maker according to the manufacturer's instructions.

9. Transfer the churned ice cream to a lidded container and freeze until firm, at least 4 hours or overnight.

Enjoy your homemade donut ice cream!