Ice cream sandwiches are played out... Introducing the ice cream burger!
2 1/4 tsp active dry yeast
1/2 cup warm water, 110 degrees
1/4 cup granulated sugar
1/4 cup evaporated milk, warmed to 110 degrees
1/2 tsp salt
1/4 cup melted butter
1 large egg
1 egg yolk
1/2 tsp vanilla extract
420g 2 1/2 cups all-purpose flour, then more as needed
1 cup cinnamon sugar
3 - 4 cups vegetable oil, for frying
Mint Choc Chip Ice Cream
1 ½ cups thickened/whipping cream
½ cup sweetened condensed milk
1 tsp vanilla extract
1 tsp peppermint
2 drops teal food gel
1 mini choc chips
Chocolate sauce to drizzle
Add cream, powdered sugar, peppermint extract, green food gel and vanilla extract into a large mixing bowl and whip to stiff peaks using a hand mixer. Add choc chips and fold in.
Add to a rectangle baking tin lined with plastic wrap and flatten out using a spatula. Cover with plastic wrap and freeze overnight or for 4 hours.
Use a 3 inch cookie cutter to cut out disks of the ice cream. Transfer to a serving platter or baking tray and place in the freezer until ready to use.
In a small bowl, whisk together yeast, warm water and 1/2 tsp of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.
Add in yeast mixture, milk, remaining granulated sugar, salt, melted butter, egg, egg yolk and vanilla.
Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 Tbsp more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
Roll dough into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 3 inch cookie cutter. Cover with a clean tea towel and let them rise in a warm spot until doubled, about 30 - 40 minutes.
Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough. Gently and carefully drop donuts into the oil. Don’t add more than three donuts at a time. Cook them on one side until they’re a light golden brown then flip them over. Once they’re golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.
Roll the donuts around in the cinnamon sugar while they’re still warm. Set aside.
Slice the donuts in half and add an ice cream disk. Drizzle with chocolate sauce and finish with sprinkles.
Donuts are best served the day they’re made.