Did you catch my Cotton Candy Ice Cream earlier this month? I cannot wait for the County Fair and so I was inspired to make some fair-flavored ice creams! Today’s flavor is Churro Ice Cream served in homemade Churro bowls! Now to be perfectly honest, this is churro overload. If you LOVE LOVE LOVE churros, then by all means, eat churro ice cream in a homemade churro bowl. If you just LOVE churros, then pick one or the other. If you only like churros and only eat them when you’re at Disneyland, then go to Disneyland! If you don’t like churros, then I don’t even know why you’ve been reading this far – go make my S’mores Ice Cream and stop reading this you weirdo. Me? I like churros when they are with ice cream, whipped cream, chocolate sauce, etc. Not gonna lie, otherwise I think they are kinda dry. So for me, I would go with the homemade churro bowl, some vanilla ice cream, chocolate sauce, and whipped cream! But the churro ice cream is also good all on it’s own! OR, make it sans the churros bites and it becomes the most amazing cinnamon ice cream that would go SO WELL on top of a warm slice of apple pie this fall! Yeah, bookmark or pin this page now, you’re going to want this ice cream come fall! Here’s the ice cream recipe:
- 1 cup milk
- 2 cups heavy whipping cream
- ¾ cup granulated sugar, divided
- 2 pinches of salt
- 1½ tsp. vanilla
- 5 egg yolks
- 2 cups diced churros
- Combine the milk, heavy whipping cream, half the sugar, salt, and vanilla in a saucepan and bring to a boil over medium heat, whisking intermittently.
- While heating, combine the egg yolks and the other half of sugar in a bowl and whisk to combine.
- When the milk mixture has come to a boil, pour ⅓ of it into the egg mixture and stir. Then pour another ⅓ and stir, and then the final ⅓ and stir.
- Next, pour the entire mixture back into the saucepan and heat, stirring constantly for 2 minutes, but do not let it come to a boil.
- Then transfer the mixture to a new bowl, allow to come to room temperature, and then refrigerate for 1-2 hours.
- After mixture is chilled, follow the manufacturer's instructions on your ice cream maker to make the ice cream.
- While ice cream is churning, heat your frozen churros and chop them into ½ inch pieces to add into the ice cream during its last 3-5 minutes of churning.
- Then transfer ice cream to a freezer safe container for storing.
- When serving, top with extra churro pieces or cinnamon sugar as garnish.
And the recipe for the bowls is here:
- 1/2 cup butter, cubed
- 1 cup water
- 2 Tbsp granulated sugar or brown sugar
- 1/2 tsp salt
- 1 cup flour
- 1 tsp vanilla
- 2 eggs
- cinnamon sugar for sprinkling on top
- Preheat your oven to 450 degrees F.
- Combine the butter, sugar, salt, and water in a medium saucepan and bring to a boil over medium heat.
- Once boiling, add flour and mix into a ball.
- Remove the saucepan from the heat and allow it to cool for 5 minutes.
- Add and incorporate the vanilla.
- Add and incorporate the eggs one at a time.
- Spoon dough into a pastry bag fitted with a star-shaped tip.
- Spray the upside down of a muffin tin with non-stick spray.
- Then pipe the churro dough around the muffin wells – make sure you leave every other one empty to allow for expansion as they bake.
- Before you put the pan into the oven, spray each bowl with non-stick spray.
- Bake for 30-35 minutes.
- Allow to slightly cool, then cover with cinnamon sugar.
- Fill with ice cream and enjoy!
Now, since it’s always Sophie’s Choice for me when I’m choosing which photos to include … here’s 5 more shots of this Churro Ice Cream in homemade Churro Bowls for your viewing pleasure: What other ice cream recipes are you interested in seeing? Let me know in a comment below! Summer isn’t over yet!