Churro Frozen Custard


The last time I was working in New York, I went through a short period of becoming addicted to churros. Mostly I would purchase them from women selling them from tiny stands on subway platforms; but there were also restaurants were you could order upscale versions with cups of ultra-thick hot chocolate. Slightly crunchy, covered with cinnamon and sugar, and not a little greasy, if you are a donut fan, you will understand how they can become a bad habit. I finally willed myself to stop buying them out of health paranoia (and here I am with an ice cream website!).

 

When I came across this recipe on Bakers Royale for churro ice cream I knew I had struck gold. What a fantastic idea. It has all the flavor intensity of baked version without the grease-slick aftertaste. The recipe is quite straightforward and the crumble is very easy to make. I’m referring to it as a frozen custard just to stick with the conventions of my website but Naomi simply calls it simply an ice cream.

 

Churro Ice Cream Recipe on the Bakers Royale Blog

Churro Frozen Custard

Primary Ingredients/Quantity:
Cinnamon / 1 quart

Mix Prep Time: 40 min
Freeze Time: 30 min
Total Time: 1 hour 10 min

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