Churro Ice Cream
A cinnamon-steeped custard gives this ice cream the flavor of a fresh churro. Brown sugar keeps it rounded, while crisp churro crumbs add the crackle you want from a street-cart snack. Serve it in…
Ingredients
- 2 cup heavy cream
- 1 cup whole milk
- 5 egg yolks
- 3/4 cup packed light brown sugar
- 2 teaspoon ground cinnamon
- 2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup mini churros
Instructions
- Bake the mini churros according to the package directions until crisp. Cool completely, then chop into bite-size pieces.
- Whisk the egg yolks, brown sugar, cinnamon, and salt in a medium bowl until smooth and slightly thickened.
- Heat the cream and milk in a saucepan over medium heat until steaming but not boiling. Slowly whisk about 1 cup of the hot dairy into the yolk mixture.
- Pour the tempered mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until it lightly coats a spoon, about 5 to 7 minutes. Do not let it boil.
- Strain the custard into a clean bowl and stir in the vanilla. Cover the surface directly with plastic wrap and chill until completely cold, at least 4 hours.
- Churn the cold custard in an ice cream maker according to the manufacturer's instructions. Add three-quarters of the churro pieces during the last minute.
- Pack the ice cream into a chilled container, scatter the remaining churro pieces over the top, and freeze until firm, about 3 hours. Scoop into paper cups or waffle cones for serving.
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