Churro ice cream sandwiches are delicious; horchata ice cream and crispy churro is a competition made in heaven. For best flavor, I suggested letting the ice cream base sit overnight before churning it. Horchata ice cream is a homemade ice cream. If you don’t have that time, it should sit for at least 3 hours. If you don’t want to make ice cream at all, you buy ice cream from any store.
History of Churro
Churro is a fried dough pastry. Churro is a traditional Spanish food. Spanish churros can either be thick, long or thin as compared to the other countries. Churros are typically eaten for breakfast, snack or dessert dipped in café con or hot chocolate. Churros were traditional Spanish food about of a breadstick. Once churros are adopted outside of Spain by people and churros are developed in different shapes and taste. The churro maker is called churro. Churro’s are enjoyed all around the world, whether it’s at the theme park or freshly baked at a classy churro café in Spain.
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For the Horchata Ice Cream:
- 1 cup long-grain white rice
- 1 cinnamon stick
- 1 cup milk
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- ⅛ tsp salt
- 2 tsp vanilla extract
For the Churros:
- 1 cup + 2 tbsp all-purpose flour
- 1 tsp + 1 tbsp cinnamon, divided use
- 1 cup whole milk
- 2 tablespoons brown sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 teaspoon coarse kosher salt
- 2 large eggs
- 1 cup granulated sugar
- 6 cups oil for frying, or enough to fill a large skillet with 1½-2 inches of oil
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For Ice Cream
Add the rice and cinnamon stick in the blender, blend on medium-high speed for 1-2 minutes, until rice and cinnamon are well mixed. Add one cup of milk and blend until you get a thick and slushy mixture. Pour it into a large bowl and add the cream, condensed milk, salt, and vanilla. Mix well and then refrigerate it overnight or 3-4 hours must.
Line a strainer with four layers of cheesecloth and pour the ice cream mixture through the cheesecloth strain. Churn it in an ice cream maker. When it is finished, it will probably have a soft serve consistency, so place it in a freezer before scooping the churros or sandwiches.
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Bring salt, butter, sugar and milk in the heavy medium saucepan, boiled over medium-high heat, stirring until sugar mix and butter melts. Reduce heat to medium-low. Add flour, frequently stir with a wooden spoon until shiny dough mass forms, for 1 minute. Remove in a large bowl, cool 5 minutes. By using the electric mixer, beat eggs, one at a time, beating until smooth. Add other eggs and beat until your dough is smooth.
Fit a pastry bag with star tip and fill the pastry bag with churro dough. Cover two baking sheets with waxed paper. Pipe the dough in a spiral shape (or stick etc.) into 3-inch circles, keeping tip closed to the baking sheet. You should get 16-18 circles from one batch.
Transfer the sheets to the freezer about 10 minutes, until the churro doesn’t lose their balance or easily handle. Pour oil in the large heavy skillet, heat over medium heat to 350 degrees. Now, carefully use the oiled spatula to lift each churro and insert it into the oil. Fry churros, 2 minutes per side until brown and cooked through in the center. When churros ready then remove to paper towels. Cool 5 minutes, then mix in cinnamon sugar to coat.
Take two churros and sandwich a scoop of ice cream between them. Repeat until all churros were filled, serve immediately.
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