Churro Ice Cream Bowls

By Jacky H

Ingredients

• 1/4 cup butter cubed
• 2 Tbsp Brown sugar
• 1/2 tsp salt
• 1 cup water
• 1 cup flour
• 1 tsp vanilla
• 4 eggs
• Cooking Oil Spray
• Oil for frying
• Cinnamon Sugar
• Ice cream
• Hot Fudge and Caramel for toppings

Preparation

Step 1

Need piping bag with a small star tip
Muffin tin (6-12 cups)

In a medium saucepan over medium-high heat, add butter, brown sugar, salt and water and bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in the flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step. (to prevent accidentally cooking the eggs).

Mix in the vanilla and add in the eggs, one at a time, being sure to fully incorporate iach egg before adding tge next. Once all the eggs are incorporaed, transfer it to a piping bag with a small star tip.

Invert a muffin tin and spray thoroughly with nonstick spray. 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).

Heat oil in a deep pot to 350 degrees. Remove the muffin tin from the freezer and flex it to release the churro bowls. (you may need to use a small knife under the bottom edge to release them.) Return any extras to the freezer while you wait to fry.

Fry them in batches, until nicely browned, no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired dolor is reached, remove them from the oil to a paper towel - lined plate. Dab off any excess oil then roll them in cinnamon sugar. Fill with your favorite ice cream and toppings.