Doughnut Flavored Plastic Bag Ice Cream Recipes

Steps:

• In a large bowl, whisk together the half-and-half, milk, sugar, vanilla and salt.
• In a quart resealable plastic bag, put the doughnut pieces in the milk mixture. Be sure the bag is tightly sealed, but leave a little air in there so the ice cream has room to expand.
• Put half (about 1 1/2 pounds) of the ice cubes, or enough to fill your bag halfway, and half of the rock salt in the bottom of a gallon resealable plastic bag.
• Place the quart bag inside the gallon bag and then add in the rest of the ice cubes and rock salt. (Make sure the quart bag has ice all around it and if you can fit a little more ice, go for it--but make sure the bag can close easily.)
• Play catch with your friend for about 7 minutes with the bag. You can also put a towel on your counter and roll the bag around on top of it. Once it starts to firm up, stick it in the freezer for 20 to 30 minutes.
• Abracadabra! Ice cream for you and your friend! Garnish with toppings if desired.

Steps:

• For the base ice cream: Stir the milk, sugar and vanilla together in a medium bowl. Pour 1/2 cup of the mixture into a sandwich-size resealable plastic bag. Make vanilla ice cream or add in your desired flavors to make mint chocolate chip, chocolate or strawberry ice cream. Tightly seal the bag. Put that bag into another sandwich-size resealable plastic bag and tightly seal. Repeat with the remaining batter and desired flavors.
• Place the ice and the salt into a 4-quart food storage container with a lid. Put the filled bags into the container and secure the lid. Shake the container until the mixture is frozen and resembles ice cream, about 5 minutes. Remove the bags with the ice cream in it from the outer bag and snip a large piece off one corner of each bag. Pipe the ice cream into small bowls.

Steps:

• Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
• Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
• Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.

Steps:

• Donuts:.
• To make the dough, in a medium bowl combine 3 cups of the flour, the yeast, sugar and salt. Stir together with a fork and set aside.
• In the bowl of a stand mixer fitted with the dough hook, combine the milk and eggs. Add the flour mixture and mix on low speed for 3-4 minutes or until a ball of dough forms.
• With the mixer on low speed, add the softened butter a piece at a time, mixing for about 15 seconds between each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until the dough forms a ball.
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature for 90 minutes.
• Transfer the dough to a lightly floured surface and roll it to a thickness of ½ inch.
• Traditional donuts: Cut the dough into rounds using a 2½-3 inch biscuit or cookie cutter. Use a smaller circle cutter to cut the hole out of the middle of each, creating the doughnut shape (if filling donuts with cream, skip this step). Reroll and cut the dough scraps as necessary to make use of all the dough.
• Long Johns: Using a pizza cutter, trim the rounded edges and then cut dough into 4"x2" rectangles. Reroll and cut the dough scraps as necessary to make use of all the dough.
• Place the shaped doughnuts and doughnut holes onto a lightly floured baking sheet, and cover loosely with plastic wrap and let rise at room temperature 90 minutes.
• Meanwhile, fit a candy thermometer to the side of a large Dutch oven; add the shortening to the pot and gradually heat it over medium-high heat until it reaches a temperature of 375°F.
• Place the rings and holes carefully into the hot fat 4 or 5 at a time, or the long johns 2 at a time, being sure not to crowd the pan.
• Fry until golden brown, about 30-45 seconds per side (less for doughnut holes). Remove from the hot oil with a skimmer and transfer to a paper towel-lined cooling rack.
• Repeat with the remaining doughnuts, returning the temperature to 375 F between batches.
• Cool the doughnuts for about 10 minutes before topping or glazing. If filling with cream, wait 20 minutes or until room temperatureServe warm or at room temperature.
• (Note: I found the doughnuts to be a little dense at room temperature, but a very quick 10-second zap in the microwave made them light and fluffy again.).
• Cream filling: Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and water. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
• Fit a pastry bag with a long and narrow tip. Fill the bag with the cream.
• Poke the tip into the side of a room-temperature round donut and pipe the cream in carefully with steady pressure.
• For filled long johns, pipe the cream through three small holes in the bottom of the donut.
• Vanilla Glaze:.
• Mix all glaze ingredients in a bowl until completely smooth.
• One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.).
• Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).
• Maple-Coffee Glaze:.
• Mix all glaze ingredients in a bowl until completely smooth (will be fairly thick).
• One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.).
• Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).
• Caramel icing:.
• In a medium heavy-bottomed saucepan, bring sugar, water, and corn syrup to a boil over medium high heat, stirring just to combine before bring to boil. When caramel turns a light amber, remove from heat and CAREFULLY add butter (will sputter and boil). Stir to incorporate, then beat in milk and powdered sugar until smooth- mixture will be thick.
• Holding donut, use a spatula or spoon to carefully scrape a thick layer of icing over the donut.
• Chocolate icing:.
• In the bowl of an electric mixer, beat butter on medium speed until creamy. Add powdered sugar, cocoa powder, and milk and beat until smooth.
• Holding donut, use a spatula or spoon to carefully scrape a thick layer of icing over the donut.

Steps:

• Sift together flour, baking powder, baking soda, spices, and salt into a bowl. Whisk in brown sugar, breaking up any lumps. Whisk together buttermilk, butter, and egg in a small bowl, then add to flour mixture, whisking until just combined.
• Heat 2 inches oil in a deep 3-quart heavy saucepan until it registers 375°F on thermometer. Working in batches of 6, scoop out a rounded teaspoon (not a measuring spoon) of batter per doughnut and scrape batter from spoon into oil with another spoon, keeping ball as round as possible. Once 6 balls are in oil, turn them over with a slotted spoon and continue to cook, turning occasionally, until deep brown and cooked through, 1 1/2 to 2 minutes. Transfer doughnuts as fried with slotted spoon to paper towels to drain and return oil to 375°F between batches. Cool doughnuts to warm, at least 10 minutes.
• If desired, coat with confectioners sugar just before serving: Put sugar in a small sealed plastic bag and shake doughnuts, a few at a time, to coat.

Steps:

• Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
• Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
• Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.