Soft and fluffy doughnuts and icecream with hot fudge, crunch from the almonds and the little saltiness from the pretzels.
* I made this in my electric stand mixer. If you don’t have that, you can make this with your hand itself.
* A cooking thermometer is ideal when frying doughnuts. But if you don’t have one just do this trick, Use the handle of a wooden spoon or a wooden chopstick. When the oil has preheated, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles very very vigorously, then the oil is too hot and needs to cool off a touch. If no or very few bubbles pop up – then it’s not hot enough.
* Try to serve the icecream in a warm doughnut as the combination of warm doughnut and hot fudge with the cold icecream is too good. Best when assembled right after frying as the doughnut exterior would be a little crispy.
* I loved salted caramel flavor icecream for this.
* If you don’t want to make sandwich with the doughnuts, just eat then plain covered with powdered sugar. Or just make this simple glaze-
3 cups Powdered Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Cold Water Or Milk
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.)