Churro Ice Cream Sandwiches
Brown Butter Vanilla Ice Cream
1 cup unsalted butter
2 cups whole milk
1 cup + 1/2 cup heavy cream
2/3 cup + 2 tablespoons sugar
2 vanilla beans, split and seeds removed
1 teaspoon vanilla extract
1 tablespoon cornstarch
3/4 teaspoon maldon salt
Melt the butter in a medium skillet over medium high heat. Cook until the butter has browned, about 8 minutes. Remove the butter from the heat and let cool for 10 minutes.
In a medium pot, heat the milk, 1 cup of heavy cream, sugar, vanilla beans, and vanilla extract. Heat the mixture until the sugar is dissolved, about 5 minutes. Remove the vanilla beans.
In a medium sized bowl, whisk the cornstarch with the remaining 1/2 cup of heavy cream. Whisk until there are no longer lumps. Slowly add the hot milk mixture to the cornstarch. Pour this mixture back into the saucepan and cook until slightly thickened, about 2 minutes. Remove this mixture from the heat and strain.
In a blender, blend the milk mixture and the brown butter, until smooth. Whisk in the salt. Chill the brown butter ice cream base over ice for 2 hours. Then, refrigerate overnight.
Churn the ice base in an ice cream mixer. Keep in the freezer.
1 cup water
1/2 teaspoon salt
3 tablespoons unsalted butter
1 teaspoon vanilla
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 cup + 2 tablespoons flour
Bring the water, salt, butter, vanilla, brown sugar, and cinnamon to a boil. Using a wooden spoon, vigorously stir in the flour. Cook the flour for 2 minutes. Remove the mixture from the heat and place in a stand mixer fitted with a paddle attachment.
Mix the mixture for 2 minutes to remove some of the heat. Turn the mixer to medium high speed and add the eggs 1 at a time, mix until each is incorporated well. Transfer the batter to a pipping bag fitted with a star tip.
Canola Oil For Frying
1 cup sugar
1 tablespoon ground cinnamon
Heat 3 inches of oil to 360 degrees. Line a baking sheet with parchment paper. Make 3 inch rounds of the churro batter onto the parchment paper. Repeat until all the batter is used. Freeze the churro discs for 30 minutes.
Fry the frozen churro discs for 2 minutes on each side.
Combine the sugar and cinnamon. Transfer the cooked churros to the cinnamon sugar mixture and toss to coat.
Brown Butter Ice Cream
On each half of the Churros, add 1 scoop of the Brown Butter Ice Cream. Top with the other half and serve.