Spicy Churro Ice Cream Recipes

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!

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.

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!