Took inspiration from one of the desserts served at Tatiana here in NYC. Added the strawberry swirl to add some brightness and break up the sweetness of the donut ice cream.
Ice cream base:
4cu half and half
2 cu heavy cream
1 cu almond milk
12 mini Hostess frosted donuts
1/4 cu light corn syrup
1/4tsp xantam gum
3/4cu sugar
Syrup:
Equal weight in grams of dice strawberries and sugar, cooked down into a thick syrup.
by THustleNY
Dining and Cooking