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Get ready to WOW your guests! This churro ice cream was such a HIT this past weekend. It starts with a traditional custard infused with cinnamon and ends with store bought churros served warm right on top. It is chef’s kiss!
Churro Ice Cream
Topped with freshly baked churros for a delicious ice cream dessert.
Equipment
- Ice cream maker or ice cream maker attachment
Ingredients
- 2 c heavy cream, divided
- 1 c whole milk
- 3/4 c granulated sugar
- pinch of salt
- 6 large egg yolks
- 1 tsp pure vanilla extract
- 1 tbsp ground cinnamon
- caramel sauce
- 1 box of frozen churros see notes
Instructions
- Ensure your ice cream maker or ice cream maker attachment is prepared ahead of time before beginning this recipe.
- In a sauce pan, combine 1 cup of heavy cream, whole milk, sugar and salt over medium heat.
- Stir until sugar is dissolved and mixture is heated through.
- Add cinnamon and vanilla, set aside.
- In a medium bowl, whisk the egg yolks.
- Add the milk, sugar and cinnamon mixture to the whisked eggs, continuing to whisk as you add the warm milk mixture. Pour all of this back into the sauce pan.
- Stir constantly over medium heat, scraping the bottom as you go, careful not to scramble the eggs. Cook until the mixture thickens up and can coat the back of a spoon. Remove from the heat.
- In a clean bowl, add remaining 1 cup of heavy cream. Through a fine mesh strainer, pour the milk and egg mixture into the bowl and stir into the cream.
- Cover with plastic and chill thoroughly, at least 2 hours.
- Prepare your ice cream maker or ice cream maker attachment. Churn according to your manufacturer's instructions.
- Once ready, put in a freezer safe container (I use disposable pints from Amazon), layering with the caramel sauce; freeze at least 6 hours.
Notes
Please allow ample time to prepare your ice cream maker or ice cream maker attachment according to the manufacturer’s instructions.
If you can make this a day or two ahead, it will give you plenty of time to thoroughly freeze your ice cream. I made and served mine in the same day, so it was a bit soft, but still delicious!
You can definitely make fresh churros, however, I bought mine from the freezer aisle! They come in a box of 8. Noting that this recipe gave me 2 pints of ice cream. I used one scoop of ice cream in each bowl, which used one full pint + 1 scoop.
