Churros & Ice Cream Recipe

1. Make the choux-style churro dough

In a medium saucepan set over medium heat, combine 1 cup water, 1/4 cup whole milk, 2 tablespoons unsalted butter, 1 teaspoon granulated sugar, and 1/2 teaspoon fine sea salt. Bring to a gentle boil, stirring so the butter melts and the sugar dissolves.

2. Once the mixture is boiling, remove the pan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and a thin film forms on the bottom of the pan (about 1 minute). This step cooks the flour and removes raw taste.

3. Return the pan to very low heat and stir constantly for 30–60 seconds to dry the dough slightly; you should see a glossy ball forming. Transfer the dough to a medium bowl and let it cool for 3–4 minutes so it’s warm but not hot (to avoid scrambling the eggs).

4. Beat in 2 large eggs, one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and pipeable. The final dough should be thick but drop slowly from a spoon.

5. Prepare a large deep pot or heavy-bottomed skillet with 4 cups vegetable oil and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of dough: it should sizzle and rise steadily but not burn instantly.

6. Fit a large disposable or reusable piping bag with a 1/2-inch open star tip (or similar churro tip). Fill the bag with the dough while it’s still warm. To form a halo shape: pipe a 6–7 inch ring directly into a small piece of parchment (or a well-floured metal ring mold), leaving a small gap so you can transfer it to the oil. Alternatively, pipe straight 5–6 inch lengths and shape into rings after frying (see note).

7. Carefully transfer the piped halo (on parchment) into the hot oil. Fry in batches, turning once, until deep golden brown and crisp, about 2–3 minutes per side. Use a slotted spatula or tongs to turn gently. Avoid overcrowding to keep oil temperature steady.

8. Remove churros to a wire rack set over a baking sheet to drain briefly while you shake off excess oil.

9. In a shallow bowl or baking dish, combine 3/4 cup granulated sugar and 2 teaspoons ground cinnamon; mix thoroughly so the cinnamon is evenly distributed.

10. While churros are still warm (but not dripping oil), roll each halo in the cinnamon-sugar mixture, pressing gently so the coating adheres evenly to all surfaces. If any churros were fried as straight sticks, form them into rings immediately after coating by joining the ends and pressing lightly so they hold their shape as they cool.

11. Spoon or scoop 1 large scoop of vanilla ice cream into the center of each serving plate (use 1 scoop per plate; the ingredient list lists 4 scoops to serve 4). Press the scoop down slightly to create a small well for the churro halo to nest.

12. Rest a warm churro halo over each scoop so it sits like a halo around/over the ice cream. If desired, drizzle about 1 tablespoon (approx. 0.25 cup divided among 4 servings) of melted chocolate or caramel sauce over the churro and ice cream for extra flavor.

13. Serve immediately so the contrast between hot, crisp churro and cold, creamy ice cream is preserved.