Crispy Soft Churro Swirl Ice Cream Sandwiches

• Vegetarian

• Refrigerated

  • 1 cup Eggs

• Baking & Spices

  • 1 Cinnamon/sugar mixture
  • 1 cup Flour
  • 1/4 tsp Salt
  • 1 tbsp Sugar
  • 1 tsp Vanilla

• Dairy

  • 1 stick Butter

• Frozen

  • 1 Ice cream

• Liquids

  • 1 cup Water

Found on honestcooking.com

Description

Ingredients

• 1 stick (110 g) butter
• 1 cup (235 ml) water
• 1 tablespoon (13 g) sugar
• ¼ teaspoon salt
• 1 cup (120 g) flour
• 1 cup (180-200 g) eggs (about 3 large)
• 1 teaspoon vanilla
• cinnamon/sugar mixture
• ice cream

Directions

• Prepare all of the ingredients in advance of starting the recipe. Mise en place!
• Add water, butter, sugar, salt to medium sauce pan.
• Simmer over medium heat until butter has completely melted and water is steaming.
• Right when water reaches its first boil, remove pan from heat and dump all of the flour in at once.
• Stir rapidly with a wooden spoon to incorporate flour into wet mix.
• Return to medium heat and continue stirring. The dough will form a ball and start to leave a film on the bottom of the pan. Continue stirring.
• After cooking for about 2 minutes over the heat, remove and allow to cool slightly for 3-4 minutes.
• Transfer dough to mixer with paddle attachment (Beater Blade works wonders for this) in place.
• On medium/low speed, add one egg at a time, allowing the mixer to completely incorporate each egg before adding the next. It will start to look like it is separating. Just allow it to continue mixing and it will incorporate. Add the vanilla.
• After all of the eggs have been added and the mixture is smooth, stop mixing and transfer to a piping bag fitted with a star tip.
• Pipe snug spirals onto a silicone mat (my choice) or parchment paper-lined baking sheet that will fit in your freezer.
• You can pipe these pretty close to each other, as you will just remove them to fry to finish them off.
• Freeze for at least 30 minutes.
• Heat oil (at least 2 inches) to 350 F.
• When oil is at temperature, remove churros from freezer and fry until golden, about 2 minutes on each side.
• Immediately dredge churros in cinnamon/sugar mixture to completely cover.
• Remove to paper-lined try to cool.
• When cool, scoop ice cream between and enjoy!