Churro Crunch Ice Cream

Summer is officially among us, and with summer comes the promise of delicious ice cream to cool off on a sunny day. It also brings the anticipation of attending fun filled annual county fairs! At our county fair there is seemingly a never ending line of fried food, ice cream, and not to mention desserts galore, and amid the most popular is the coveted Churro. Churros, usually a fried dough pastry, have taken a new shape in this fun and simple recipe as we fused two summer fan favorites: creamy, chilly ice cream and an irresistibly sweet cinnamon and sugar mixture. Looks like you can get the best of both worlds!

For Ice Cream Custard:
2 cups sugar
3 tsp ground cinnamon
6 cups half & half
Pinch of kosher salt
12 separated egg yolks
1 tsp vanilla

For Cinnamon Sugar Crunch:
1 ½ cup sugar
2 tbsp ground cinnamon
8 tbsp butter, melted

4-Quart Traditional Ice Cream Maker
2 quarts of ice cream
Total Time: 8 hours

Boil 6 cups of half & half, 3 tbsp of cinnamon and a pinch of salt in a saucepan over medium-high heat for 10 minutes. Remove from heat and let cinnamon soak into half & half for 10 minutes then strain into a bowl and set aside.

In a separate bowl, whisk sugar and egg yolks until smooth. Slowly whisk in the mixture with the half & half mixture then return mixed components to saucepan over medium heat. Cook until it thickens and is able to coat the back of a wooden spoon (for about 20 minutes). Be sure to stir constantly so that the eggs do not scramble. Stir in 1 tsp of vanilla until completely combined. Move custard to your mixing canister, cover with top, and let it chill in the refrigerator for at least 4 hours.

Heat oven to 350° F. Combine 1 ½ cup of sugar, 2 tbsp of ground cinnamon, and 8 tbsp of melted butter in a bowl. Spread sugar mixture evenly on a baking sheet. Bake for about 15 minutes and let it cool completely until crisp. Break into small bite-size pieces and set aside.

Pour chilled custard into your ice cream maker and make according to your Aroma Ice Cream Maker instructions until churned and thick. Fold in cinnamon sugar mixture. Transfer to an airtight storage container and freeze until set. Enjoy!

Over To You
What’s your version of the perfect summer ice cream?  Share and inspire us!

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