Ice Cream Churro Cups

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 Caramel
  • 1/4 cup Cinnamon
  • 1 cup Flour
  • 1 Pinch Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1/2 cup Butter

• Frozen

  • 1 Ice cream

• Liquids

  • 1 cup Water

Found on triedandtrueblog.com

Description

Ingredients

• 1/2 Cup Butter
• 1 Cup Water
• Pinch of salt
• 1 Cup Flour (Gluten Free can also be substituted)
• 3 Eggs (beaten)
• Oil (for frying)
• 1/2 Cup Sugar
• 1/4 Cup Cinnamon (optional)
• Ice Cream
• Caramel

Directions

• Combine butter, water, and salt over high heat in large pan until butter is completely melted.
• Gradually stir in flour.
• Reduce heat to low and continue stirring until batter forms a ball.
• Remove from heat and gradually stir in beaten eggs.
• Transfer to large pastry bag with star tip.
• Pipe cup shapes onto the back of cupcake tin and freeze.
• When solid, remove from freezer and allow to sit until cups are easily removed.
• Heat oil in a large pan with high walls (I used a wok) until about 350°. Carefully insert frozen churro cups.
• Remove when golden brown on both sides and transfer to a paper towel covered plate to absorb the oil.
• Pour sugar (and optional cinnamon) onto a small bowl and dip slightly cooled churros to cover.