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.
Cinnamon / 1 quart
Mix Prep Time: 40 min
Freeze Time: 30 min
Total Time: 1 hour 10 min