Churro Ice Cream
Ice Cream Base
- 2 egg yolks
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon cornstarch
- 1 1/2 cups whole milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
Homemade Churro Cookies
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- To make ice cream base, whisk egg yolks and sugar together until well combined. Whisk in cornstarch; set aside.
- In a medium saucepan, heat milk and cinnamon until hot but not bubbling. Slowly whisk this mixture into eggs/sugar, whisking constantly. Pour back into pan and heat on medium-low, whisking constantly until mixture is slightly thickened (enough to coat a spoon).
- Pour through a fine sieve into a bowl. Whisk in vanilla and cream. Cover and refrigerate overnight.
- For cookies, cream butter and cream cheese together. Beat in the sugar and cinnamon sugar until fluffy and no lumps of butter or cream cheese remain.
- Beat in egg and vanilla. On low speed, mix in flour and baking powder. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Line cookie sheets with parchment. Roll cookies to 1/4-inch thickness. Cut into approximately 4x1.5-inch rectangles. Score rectangles using a pastry cutter to resemble grooves of a churro pastry.
- Bake for 12-15 minutes on until edges are lightly golden. Remove from the oven. While hot, sprinkle with cinnamon-sugar. Let cool completely.
- Pour chilled ice cream base into an ice cream maker and follow manufacturer’s instructions. With about 2-3 minutes left in the cycle, crumble 6 churro cookies into the mix and let churn. Break cookies into small or large pieces depending on your preference.
- Spoon into freezer-safe containers, pressing plastic wrap onto the ice cream. Freeze for at least 4 hours until more firm. Serve with remaining cookies.
Cinnamon-Sugar can be made by combining 1/2 cup Imperial Sugar Extra Fine Granulated Sugar and 2 tablespoons cinnamon.
Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.