Churro Soft Serve Ice Cream

Churro Soft Serve Ice Cream


Weekend street markets are one of the best things about summer. And one of the best parts of a street market is the food! Grilled vegetables, crepes, and a ridiculous assortment of fried dough options. Including the inspiration for today's recipe, the churro! This recipe, inspired by Bakers Royale, combines the refreshing deliciousness of soft serve with the sugar-and-spice perfection of a churro. Serve this one up before summer is over!

Churro Soft Serve Ice Cream

Churro Soft Serve Ice Cream

By

A creamy blend of cinnamon and sugar that's straight out of a summer market.

Ingredients

Churro Mix
  • 1 cup flour
  • ¾ cup sugar
  • ¼ cup light brown sugar
  • ¼ cup yellow cake mix, dry
  • 1 ½ teaspoon cinnamon
  • 11 tablespoons of butter, cold
Soft Serve
  • 3 cinnamon sticks
  • 2 cups half and half
  • 2 cups whole milk
  • ¾ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 5 egg yolks
  • ½ cup granulated sugar
  • 1 cup churro mix

Directions

To make the churro mix,
  1. In a large bowl, combine flour, sugars, cake mix, and cinnamon.
  2. Cut in the cold butter until the mixture is crumbly and set aside.
To make the soft serve,
  1. In a medium saucepan, toast the cinnamon sticks on high heat, tossing frequently until aromatic, about 2 to 3 minutes.
  2. Add the half and half and whole milk to the saucepan. Stir to combine and bring to a simmer. Remove from heat, cover, and let steep for at least 1 hour (steep longer for a stronger cinnamon flavor!).
  3. In another bowl, whisk together the sugar and egg yolks until well combined and slightly thickened.
  4. Remove the cinnamon sticks from the steeped cream and reheat on medium high for about 1 to 2 minutes.
  5. Temper the egg yolk mixture by gradually adding a third of the warmed cream, whisking constantly to prevent curdling.
  6. Add the combined egg yolk and cream mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens. You’ll know it’s ready when the mixture coats the back of a spoon and a swiped finger leaves a clean line. Add the vanilla and salt.
  7. Remove the saucepan from the heat and stir in the churro mix until incorporated. Pour the custard through a fine mesh strainer into an airtight container and chill for at least 4 hours.
  8. Pour into the ICD and set to 13.
  9. When done processing, dispense and garnish with a few dashes of cinnamon or some of the left over churro mix!