¾cup(6oz) wheat beer (pilsner or pale ale will also work)
2large egg yolksroom temperature
¼cup(62mL) heavy cream (room temperature)
1tablespoon(15g) heavy cream
oil for frying
For the glaze:
1 ½cups(180g) confectioners sugar
For the Sandwiches:
4-6cupsice creamslightly softened
1cup(185g) dark chocolate chips
In the bowl of a stand mixer fitted with a dough hook add the flour, sugar and yeast.
Add the beer to a microwave safe bowl, microwave on high for 30 seconds, test temperate and repeat until beer reaches between 120F and 130F.
Add the beer to the stand mixer, mix until most of the flour has been moistened.
Add the vanilla then the yolks, one at a time. Add the cream, and salt.
Building up speed, beat on high until the dough comes together and gathers around the blade.
The dough will be very soft.
Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubles in size.
Punch down the dough and knead lightly to remove any air bubbles.
Add the dough to a lightly floured surface. Pull into a large rectangle about ½ inch thick. Use a 3-inch round cutter to cut out 12 circles, cut smaller circles inside to make the doughnut hole (this is optional, but if you choose to do this a metal cocktail jigger works well).
Allow to rest until doubled in size, about 30 minutes.
Heat 4-inches of oil in a pot over high heat until the oil reaches 350° F on a deep fry thermometer. Adjust heat to maintain that temperature. A few at a time, fry the doughnuts until golden brown on both sides, about 2 minutes per side.
Remove and allow to cool on a wire rack. Allow to cool completely before proceeding.
In a wide but shallow bowl mix together the confectioners sugar and remaining beer until well combined. Dip each doughnut in the glaze and return to the wire rack.
Slice the doughnuts in half lengthwise.
Spread desired amount of ice cream (between ¼ and ½ cup) inside each doughnut before replacing the top.
After assembling each sandwich, store in the freezer while you continue to prepare the remaining doughnut ice cream sandwiches.
Add the chocolate chips, beer and heavy cream to a microwave safe bowl. Microwave on high for 30 seconds, stir and repeat until the chocolate is melted.
Drizzle on the sandwiches prior to serving. Store in the freezer until ready to serve.
If preparing these ahead of time, make sure you allow 15 minutes for them to thaw before eating. Ideally served just after making, but if you need to make them in advance make sure they thaw enough for the doughnuts to be soft.