CHURRO ICE CREAM RECIPES

Steps:

• Place an 8- x 4-inch loaf pan in the freezer to chill. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Stir together flour, sugars, cake mix, 1/2 teaspoon of the cinnamon, and 1/2 teaspoon of the salt in a medium bowl until blended. Melt 10 tablespoons of the butter, and pour butter into flour mixture. Add vanilla, and stir until blended. Using fingers, break off clumps of dough, and place on prepared baking sheet. Bake in preheated oven until firm, about 12 to 15 minutes. Let churro crumbs cool completely, about 20 minutes. 
• Meanwhile, melt remaining 2 tablespoons butter in a small saucepan over medium. Cook, swirling occasionally, until browned and nutty, about 3 minutes. Remove from heat, and set aside to cool, about 10 to 15 minutes.
• Whisk together cooled browned butter, condensed milk, and remaining 1/2 teaspoon each cinnamon and salt in a large bowl; set aside. Beat whipping cream with a stand mixer fitted with whisk attachment on medium-high speed until soft peaks form, about 3 minutes. Carefully fold whipped cream into condensed milk mixture until smooth; fold in cooled churro crumbs. Pour into chilled loaf pan, and cover top with parchment paper, carefully pressing parchment onto surface of ice cream. Cover with plastic wrap, and freeze until completely frozen, about 4 hours. Serve with chocolate syrup. 

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!