Churro Ice Cream Sandwich

churro

YieldServes 9

Ingredients:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 tablespoon cinnamon
  • 1 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 2 large eggs
  • Oil, for frying
  • 1 cup granulated sugar
  • 9 scoops dulce de leche ice cream

DIRECTIONS

  1. Make the churro cookies: Sift together the flour and 1 teaspoon of cinnamon into a medium mixing bowl.
  2. Add the water, brown sugar, vegetable oil, and salt to a medium saucepan set over medium heat. Bring to a boil, and once boiling, add in the flour mixture, and stir quickly. The mixture will be thick, but continue to stir it until the flour is incorporated and it forms a rough, shaggy ball of dough.
  3. Transfer the dough to the bowl of a stand mixer fit with the paddle attachment. Beat on medium speed and add eggs one at a time until the dough is combined and smooth.
  4. Line two baking sheets with parchment or wax paper. Fit a pastry bag with a #821 piping tip, and fill bag with churro dough. Pipe the dough into 3-inch circles, starting at the center of the circle and working outward in a spiral pattern. Keep the tip close to the baking sheet so the dough is thin. You should get about 18-20 circles from one batch. Place baking sheets in the freezer for at least 10 minutes to set and chill the dough.
  5. While the churros are freezing, heat the oil for frying. Add oil to a large skillet or deep fryer so that it’s at least 2 inches deep. Heat the oil to 350ºF. Line a baking sheet with several layers of paper towels. In a medium-sized bowl, mix together the granulated sugar and remaining 2 teaspoons of cinnamon.
  6. Fry 2-3 churros at a time, turning them over occasionally so they brown evenly. When they are finished they will be slightly puffed and golden brown on both sides. Transfer them to the paper-towel-lined baking sheet using a slotted spoon or spatula to let the oil drain. Quickly toss them in the cinnamon sugar mixture while they are still warm. Continue working in small batches until all of the churros are fried.
  7. Make the churro ice cream sandwiches: Take one churro, top with a scoop of ice cream, and place another churro on top. Gently press together to adhere the cookies to the ice cream. Serve immediately, or freeze for later.
  8. Enjoy!

Recipe courtesy of Yum Sugar / Sugar Hero

Apple Buckle + Goat Cheese IceCream

Prep Time:  1hr 5mins

Cook Time: 50mins

Total time: 1hr 55mins

Yield: 8 buckles

Ingredients:

  • 5 green apples, skin on and chopped
  • 2 sticks (16 tablespoons) butter
  • 2 cups raw sugar
  • 2 tablespoons vanilla extract
  • 2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 cup whole milk

*Special equipment: 8 mini cast-iron skillets or ramekins

Directions:

  1. In a saucepan, combine the apples, 1 stick of the butter, 1 cup of the sugar, the vanilla extract, 1 teaspoon of the salt, the cinnamon and nutmeg. Cook until the apples become soft, 15 to 20 minutes.
  2. In a separate bowl, combine the flour, baking powder, remaining 1 cup sugar and remaining 1 teaspoon salt. Then add the milk and mix until all of the dry ingredients are moistened.
  3. Meanwhile, preheat the oven to 350 degrees F.
  4. Add 1 tablespoon of butter to each skillet or ramekin. Place the skillets on a cookie sheet and heat them in the oven until the butter begins to bubble, about 10 minutes. Carefully remove the cookie sheet with the skillets, and spoon the batter until just below the rims (about half full if using a ramekin). Immediately spoon the apple mixture over the top of the batter. Place in the oven and bake until golden brown, about 20 minutes.

Goat Cheese Ice Cream

Prep Time:  40mins

Inactive Prep: 30mins

Cook Time: 20mins

Total time: 1hr 30mins

Yield: 8 servings

Ingredients:

  • 4 ounces goat cheese
  • 3 tablespoons light corn syrup
  • 2 cups heaving whipping cream
  • 1/2 cup milk
  • 4 egg yolks
  • 1 cup sugar

*Special equipment: Ice cream maker

Directions:

  1. Combine the goat cheese with the corn syrup in a mixing bowl.
  2. Heat the cream and milk, stirring continuously, in a saucepan until nearly boiling and small bubbles form at the edge of the bowl, 5 to 10 minutes.
  3. Meanwhile, whisk the egg yolks and sugar into a separate mixing bowl until pale yellow, 4 to 5 minutes. Add a quarter of the hot cream mixture to the egg mixture to temper it. Then add the egg mixture to the cream mixture in the saucepan. Heat the mixture over low heat, whisking continuously, until the mixture coats the back of a spoon, about 10 minutes.
  4. Pass through a fine mesh strainer into a bowl, and then place the bowl into an ice bath until cool, at least 30 minutes or overnight. Add the goat cheese mixture and stir to combine, refrigerate until cooled completely. Add to an ice cream maker and prepare according to the manufacturer’s instructions.