Churros Recipe

Prepare dough (choux-like)

In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 4 tablespoons unsalted butter, 1 tablespoon granulated sugar, and 1/2 teaspoon fine sea salt. Heat over medium until butter is melted and mixture comes to a gentle boil.

Remove the pan from heat. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough and pulls away from the sides of the pan, about 1 minute. Return to low heat and cook, stirring constantly, for 30 seconds to remove some moisture.

Transfer the dough to a mixing bowl or stand mixer bowl and let cool for 3–4 minutes (so the eggs won't scramble when added).

Beat in 2 large eggs one at a time, fully incorporating each before adding the next. The dough should become glossy and pipeable but thick. Stir in 1/2 teaspoon vanilla extract.

Heat oil

Pour at least 2 inches of vegetable oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test with a small bit of dough — it should sizzle and rise slowly to the surface.

Prepare coatings and piping

In a shallow bowl combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon for coating. Fit a large star piping tip (large open star, about 1/2 inch diameter) into a sturdy pastry bag or heavy-duty plastic bag and fill with the dough while it is still warm enough to pipe (but not piping-hot).

When oil reaches temperature, snip a 4–5 inch length of dough from the bag directly into the oil or pipe a 4–6 inch length and cut with scissors. Fry in batches — do not overcrowd — turning occasionally, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Maintain oil temperature near 350°F.

Use a slotted spoon to transfer churros to a paper towel–lined tray to drain for 30–60 seconds.

While still warm, roll each churro in the cinnamon-sugar mixture to coat evenly. Place on a wire rack to keep crisp.

If using a vanilla bean: split the bean lengthwise and scrape the seeds. In a medium saucepan combine 1 cup heavy cream, 1/2 cup whole milk, the scraped vanilla seeds and pod (or 1 tsp vanilla extract), and 1/4 cup granulated sugar. Heat over medium until just steaming (no need to boil), stirring to dissolve sugar.

In a separate bowl whisk 2 egg yolks with 1/8 teaspoon salt until slightly thickened. Gradually temper the yolks by whisking in about 1/4 cup of the hot cream mixture, then slowly whisk the tempered yolks back into the saucepan.

Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not boil or it may curdle.

Remove from heat, strain the custard through a fine-mesh sieve into a bowl to remove the pod and any solids. Stir in remaining flavor (if using extract) as needed. Cool to room temperature, then chill in the refrigerator at least 2 hours or overnight.

If you have an ice cream maker: churn according to manufacturer instructions until soft-serve consistency, then freeze 2–4 hours to firm. If you do not have an ice cream maker: place chilled custard in a shallow metal pan and freeze, stirring vigorously every 30 minutes to break up crystals, until creamy (about 3–4 cycles).

Scoop the ice cream into bowls or onto plates alongside warm churros.