Churro Ice Cream Bowls

INGREDIENTS
Makes 8 churro bowls

¼ cup butter, cubed

2 Tbsp. brown sugar
½ tsp salt
1 cup water
1 cup flour
1 tsp vanilla
4 eggs
Cooking-oil spray
Oil for frying
Cinnamon sugar
Ice cream
Hot fudge and caramel topping (optional)

Equipment:
Piping bag with a small star tip
Muffin tin (6 to 12 cups)

PREPARATION
In a medium saucepan over medium-high heat, add butter, brown sugar, salt, and water, and
bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the
heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together
to form a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding
to the next step (to prevent accidentally cooking the eggs).

Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each
egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a
small star tip.

Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the
inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze
until solid (about 3 hours or overnight).

Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to
release the churro bowls (you may need to also use a small knife under the bottom edge to
initially release them). Return any extras to the freezer while you wait to fry.

Fry them in batches, until nicely browned, no more than 3 at a time. Be sure to carefully tip them
into the oil so they sink to the bottom. Once desired color is reached, remove them from the oil
to a paper towel–lined plate. Dab off any excess oil then roll them in cinnamon sugar. Fill with
your favorite ice cream and toppings. Enjoy!