Roughly a year and a half ago, we made our first doughnut ice cream cone. My innovative approach to frugality did not outweigh the impracticality of making ice cream cones—they stale quickly. In addition, we created a demand for our doughnut debris, the main component in our doughnut cones. So, the cones were shelved for a while as we rethought the process.
Our Curiosity Doughnut, an ice cream sandwich made with a split doughnut and fresh pulled frozen custard, has a cult following. It is a bit messy though and has been overtaken by the “a la mode.” The custard-topped doughnuts are often gilded with warm caramel or hot fudge. Doughnuts and custard are meant to be together. For the purists, we recommend a cup of custard to be served alongside the doughnuts. But sometimes we are on the move and want something compact and easily savored. That is what sparked the development of the doughnut cone ice cream sandwich.
We press our cider doughnut bites in a waffle cone maker. The bite spreads and makes a stroopwafel-esque cookie. We put frozen custard on the cooled doughnut waffle cone discs and top them with a second disc, pressing them together into a small ice cream sandwich. Today, we rolled some of the sandwich edges in our oatmeal cream pie crumbs and set them in the freezer to firm up. When they were solid, we dug in. The cones softened a bit in the freezer, creating a still crunchy and tender exterior to complement the tangy, creamy custard. The crumbs provided aromatic spices and a sweet textural aspect to the sandwich. With these first sandwiches down and a model in place, it is now time to put our puzzle pieces to work.
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