Simple bowl of Churro ice cream

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Recipe: Makes 8 churro shells 1/4 cup butter, diced 2 tablespoons brown sugar 1/2 teaspoon salt 1 cup water 1 cup flour 1 teaspoon vanilla 4 eggs Spray Spray Deep frying oil Cinnamon sugar Ice cream Hot fudge and caramel topping (optional) (optional) (optional) .
6-12 cup muffin tin In a medium saucepan over medium/high heat, butter.
, brown sugar, salt, and water and bring to a boil.
When the butter is completely melted and the mixture begins to boil, reduce the heat to medium-low and add the flour.
Stir with a wooden spoon until the dough forms a ball (about 1 minute).
Remove from heat and let cool for 5 minutes before proceeding to the next step (to avoid accidentally cooking the eggs).
Add the vanilla extract and mix, then add the eggs one at a time.
Make sure each egg is thoroughly mixed before adding the next.
Once all the eggs are mixed, pour into a piping bag fitted with a star tip.
Invert muffin tin and spray thoroughly with nonstick cooking spray.
Pipe the dough in a spiral around the upturned mold to form a bowl.
Immediately place the tray in the freezer and freeze until firm (about 3 hours or overnight).
Heat oil in a deep pot to 350°F (175°C).
Remove the muffin tin from the freezer and bend it to release the churro shell (you may need to run a small knife under the bottom to loosen the shell first).
Return any leftovers to the freezer until ready to fry.
Fry up to three pieces at a time until nice brown.
Carefully place it in the oil so that it sinks to the bottom.
Once you get the color you want, remove from the oil and place on a plate lined with paper towels.
Wipe off any excess oil and stir in the cinnamon-sugar mixture.
Fill with your favorite ice cream and toppings.
enjoy!
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