My Streamlined Ska Librarian lifestyle usually means I'm not making a lot of ice cream as of late. An occasional sorbet, perhaps, but now I now save the ol' ice cream maker for the holiday season, or to make a tasty gift.
And I figure with maybe 15 people showing up, it's not like there will be double portions for me.
Some past holiday ice creams reflect the season (pumpkin, maple, cardamom), but this time I wanted to make something that reflected the Thankgivingukah season.
One of the few Chanukah type desserts are sufganiyot, or jelly donuts. Not a big fan and certainly not looking to fry up a bunch of doughy things.
But my faithful ice cream maker comes to rescue. I'm already making an assortment of pies, so why not a sufganiyot ice cream?
And here it is!
I made it very vanilla-like with orange hints, which gives it that cakey taste. As for the jam, I used blackberry preserves:
But any jam/jelly would do.
The Streamlined Ska Librarian's Sufganiyot Ice Cream (or Jelly Doughnut Ice Cream):
1 cup sugar
1 cup orange juice
2 tbps orange peel
1 tsp cinnamon
2 tbps vanilla
1 1/2 cups heavy cream
1 1/2 cups half and half
2 egg yolks, beaten
jam of choice
In a double boiler, combine sugar, juice, peels and cinnamon and heat until combined.
Add cream and half-and-half and cook until slightly thickened.
Add vanilla. Cook until heated.
Take small amount of cream mixture and blend into the egg yolks until thoroughly mixed. Stir into cream.
Cook until thickened enough to coat a spoon.
Cool and chill in refrigerator (preferably overnight).
Place mixture in ice cream maker. When it's almost set, add a few spoonfuls of jam and let mix in.
Remove ice cream from machine. Add another spoonful of jam for good measure.
Set in freezer until dessert time!
I realize this is probably the most unhealthy item you'll ever see on this blog, but mindfully eating something once a year is, for me, ok. I know this will NOT be a nightly snack.
Enjoy!
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