Churro Ice-Cream Bowls
Churro Ice-Cream Bowls
Ingredients
Instructions
  1. Add butter, brown sugar, salt and water to a medium saucepan over medium-high heat and bring to a boil.
  2. Once butter has fully melted and mixture begins to boil, reduce the heat to medium-low and add in flour.
  3. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute).
  4. Remove from heat and let cool for 5 minutes before next step to prevent accidentally cooking the eggs.
  5. mix in the vanilla essence and add in the eggs, one at a time. Make sure to fully mix through each egg before adding the next.
  6. Once all eggs are mixed through transfer mixture to a piping bag with a small star tip.
  7. Invert a muffin tin and spray liberally with nonstick cooking spray.
  8. 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).
  9. Heat oil in a deep pot to minimum 175° C. Hotter is even better – say 200° C. Do not start cooking in oil until the required temperature is reached.
  10. Remove muffin tin from freezer and flex it to remove churro bowls (use a small knife under the bottom edge if required). Return unused churros to the freezer.
  11. Fry each churro bowl in the oil, until nicely browned. Carefully tip the churro into the oil so it sinks to the bottom. I find the easiest method to cook is to place it upside down first and then turn it ‘right side up’ to make sure the bottom is cooked correctly.
  12. Once browned, remove the churro from the oil to a paper towel-lined plate and pat off any excess oil.
  13. Roll the churro bowl in cinnamon sugar.
  14. Fill with ice-cream and top with chocolate fudge sauce and caramel sauce

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