CHURRO ICE CREAM BOWLS RECIPE BY TASTY
Here's what you need: butter, brown sugar, salt, water, flour, vanilla, eggs, cooking spray, oil, cinnamon sugar, ice cream, hot fudge, caramel sauce, piping bag, muffin tin
Provided by Tasty
Categories Desserts
Yield 8 bowls
Number Of Ingredients 15
Steps:
- In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
- As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute).
- Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
- Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
- Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
- Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).
- Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a butter knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.
- Fry them in batches, until nicely browned, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly.
- Once desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in cinnamon sugar.
- Fill with your favorite ice cream and toppings.
- Enjoy!
Nutrition Facts : Calories 198 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 0 grams, Protein 5 grams, Sugar 2 grams
CHURRO TACOS WITH MEXICAN CHOCOLATE ICE CREAM
Provided by Richard Blais
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a small saucepan over low heat. Add the salt, 1/4 cup sugar and 2 1/4 cups water to the butter and remove from the heat. Stir in flour with a wooden spoon until the mixture is smooth and a dough is formed. Transfer to a stand mixer fitted with the paddle attachment, then add the eggs one at a time, beating on medium speed, followed by the vanilla.
- Transfer the mixture to a piping bag fitted with a star tip and set aside. Cut parchment paper into 5-inch squares and place them on a sheet tray. Pipe a cookie-sized round of the churro batter onto each parchment square, then freeze for 1 hour.
- Heat the vegetable oil in a Dutch oven to 350 degrees F. Fit a rack inside a sheet tray.
- Combine the cinnamon with the remaining 1/4 cup sugar in a small bowl. Carefully slide half the frozen churros off the parchment paper into the hot oil and cook until golden brown and crisp, 6 to 8 minutes, then transfer to the rack. Sprinkle each churro with the cinnamon-sugar mixture immediately after removing them from the fryer.
- Top each churro with a scoop of ice cream and a drizzle of dulce de leche, if using.
CHURRO ICE CREAM CONES
Make and share this Churro Ice Cream Cones recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 45m
Yield 4 cones, 4 serving(s)
Number Of Ingredients 12
Steps:
- In order to mold the cones, you will need a sheet of white paper cut into fourths, staples and aluminum foil.
- In a bowl, stir flour, sugar, salt, dry yeast.
- In another bowl, stir warm milk and yolk. Add to the flour mixture. Then knead until smooth. Add melted butter and continue until its smooth and elastic. Cover the bowl with a damp cloth. Let it stand in a warm area until the dough doubles in size [approx. 1-2 hours].
- Divide the dough into 4 pieces. Roll them into 16-inch-long strands about 1/2" to 1" thick. Cover them loosely and let it stand in a warm area for approximately 15minutes.
- Pre-heat oven to 350°F.
- Mix sugar and cinnamon. Set aside.
- Using a quarter sheet of paper create a cone shape. Staple it [do not use tape as it will melt in the oven]. Then wrap aluminum foil to reinforce the cone mold.
- Wrap the doughnut roll around the cone mold.
- Brush with egg white and sprinkle or roll the cone in the sugar-cinnamon mixture.
- Bake for 15 minutes.
- Remove from the oven and let it cool down. Scoop your favorite ice cream into the cone. Drizzle chocolate syrup on top.
Nutrition Facts : Calories 292.6, Fat 8.1, SaturatedFat 4.6, Cholesterol 59.6, Sodium 659, Carbohydrate 47.6, Fiber 2.1, Sugar 9.7, Protein 7.3
CHURRO ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: water, oil, salt, flour, oil, sugar, cinnamon, vanilla ice cream
Provided by Alvin Zhou
Categories Bakery Goods
Yield 10 servings
Number Of Ingredients 8
Steps:
- In a large pot, bring the water, oil, and salt to a boil.
- Add the flour and turn the heat off. Quickly stir the flour until it forms a smooth paste/ball.
- Transfer the dough into a piping bag lined with a star tip.
- Pipe 6-inch (15 cm) spirals onto a sheet lined with parchment paper, starting from the middle and going around in a circle, making sure that there are no gaps between the loops.
- Repeat with the remaining dough.
- Freeze the circles for at least 2 hours.
- Heat oil in a pot over high heat.
- Fry the circles until light golden brown, then drain them on a paper towel.
- Mix the sugar and the cinnamon in a separate bowl.
- Coat each churro disc in the cinnamon sugar mix, shaking off any excess.
- Place a scoop of ice cream in between 2 churro discs.
- Enjoy!
Nutrition Facts : Calories 423 calories, Carbohydrate 57 grams, Fat 19 grams, Fiber 2 grams, Protein 6 grams, Sugar 32 grams
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Reviews 14Servings 1Cuisine AmericanCategory Ice Cream, Popsicles, Sorbet
- 1. In a stand mixer bowl fitted with a paddle attachment, combine and mix flour, sugar, light brown sugar, cake mix and cinnamon. Add cold butter and mix on low until mixture is crumbly.
- Add 1 cup of cream, milk, sugar and salt into a saucepan of medium heat. Stir mixture until sugar dissolves and tiny bubbles appear around the edge of the pan, about 3-4 minutes. Add in cinnamon sticks and vanilla extract and stir to combine. Cover the pan and let aromatics steep for 1 hour. Steep longer for a stronger flavor.
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- Reheat the steeping cream mixture over medium high heat until bubbles form along the edge once more, about 1-2 minutes. Pour reheated mixture into a new sauce pan and set aside for 3 minutes to cool. Pour reheated (cooled slightly) cream mixture into the egg yolks and whisk constantly to prevent curdling. Place the combined egg and reheated cream mixture to a saucepan and cook over low heat, stirring constantly until the custard thickens (it should be thick enough to coat the back of a spatula and hold a line drawn through it) and temperature on an instant read thermometer reads 175 degrees F. Remove pan from heat and strain custard into the cold cream in the ice bath. Stir custard mixture to below 70 degrees over ice bath.
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