Bourbon-glazed monster doughnut with malted milk ice cream
James Martin’s supersized doughnut with homemade ice cream takes the dude food trend to the next level.
Equipment and preparation: For the giant doughnut you will need a 38cm/15in deep-sided, non-stick cake tin, and a 12.5cm/5in cake tin or ovenproof ramekin. For the ice cream you will need either a Pacojet machine or an ice cream maker.
For the ice cream
- 4 tsp malted milk powder
- 250ml/9fl oz full-fat milk
- 250ml/9fl oz double cream
- 6 free-range egg yolks
- 100g/3½oz caster sugar