while everyone else was celebrating memorial day this weekend, i was celebrating the jewish holiday of shavuot. as i’m sure you remember from last year, shavuot is the only jewish holiday where it is traditional to eat dairy, so it’s pretty much a cheesecake and ice cream free-for-all.
a couple of weeks ago, when i was talking to my friend jules about shavuot menu planning, she mentioned something about churro ice cream sandwiches. jules has some pretty strong food opinions (remember this?), so i take her suggestions seriously. so i did some googling, and it turns out that churro ice cream sandwiches are a thing. they come from a bakery called churro borough in los angeles, and they sound pretty freaking amazing.
step two was to see if anyone had created an at-home version of the recipe. enter elizabeth of sugarhero. sticking with the mexican theme, she created a version of the sandwiches using a horchata ice cream that sounded too good not to try. that’s right, horchata. as in, mexican cinnamon rice milk. between two deep-fried, cookie-shaped, cinnamon-sugar-tossed churros. are you drooling yet?
the sandwiches were pretty much everything i could have hoped they would be, and then some. the horchata ice cream was smooth, rich, and creamy, with the perfect amount of cinnamon flavor. it would definitely be worth making for eating in obscene amounts throughout the summer, regardless of whether it is going to be used for sandwiches. the churros were crispy on the outside and light and fluffy on the inside, with that lovely cinnamon sugar crunch that you want in a good churro.
so, to review, this dessert was made of some ridiculously creamy cinnamon-flavored ice cream, sandwiched between two perfectly crispy-on-the-outside-fluffy-on-the-inside cookie-shaped deep-fried balls of dough tossed in cinnamon sugar. it was epic.
- 1 cup long-grain white rice
- 1 cinnamon stick
- 1 cup whole milk
- 2 cups heavy cream
- 1 can sweetened condensed milk
- a pinch of salt
- 2 teaspoons vanilla
- 1 cup water
- ½ cup unsalted butter
- 1 cup plus 2 tablespoons sugar, divided
- 1 teaspoon salt
- 1 cup all-purpose flour
- 3 eggs
- vegetable oil, for frying
- 1 tablespoon cinnamon
- put the rice and cinnamon stick in a blender, and run it until they are pretty finely ground (a few larger pieces is okay). add the whole milk and continue blending until the mixture is slushy.
- put the mixture in a large bowl and add the heavy cream, condensed milk, salt, and vanilla. mix everything until it is well combined, then cover the bowl and refrigerate it overnight (or at least a few hours).
- use a strainer lined with a few layers of cheesecloth to strain the chilled mixture. churn the ice cream in an ice cream maker according to the manufacturer's instructions, then put it in the freezer to harden before using it for the sandwiches.
- put the water, butter, 2 tablespoons of the sugar, and salt into a medium saucepan. cook the mixture over medium-high heat until it comes to a boil and the butter is melted. reduce the heat to low and add the flour, mixing until it is completely incorporated. continue cooking over low heat for 1 minute.
- transfer the warm dough to the bowl of a stand mixer fitted with the paddle attachment. with the mixer on low speed, add the eggs, 1 at a time, beating to incorporate after each addition.
- transfer the dough into a pastry bag fitted with an open star tip and line a baking sheet with parchment paper. pipe the dough in a spiral shape to make circles that are about 3 inches in diameter. put the baking sheet in the freezer for at least 10 minutes so that the circles can firm up enough to be handled.
- attach a deep-fry thermometer to a large pan and add a few inches of oil. heat the oil until it reaches 325 degrees F. meanwhile, line a plate with a few layers of paper towels and combine the remaining cup of sugar and the cinnamon in a shallow bowl.
- once the oil is heated, add a few of the prepared and frozen churros. fry them for about 4 minutes, flipping halfway, so that they are golden brown and puffed up. you'll want to keep adjusting the temperature of the stove as you fry to keep the oil around 325 degrees.
- use a slotted spoon to remove the churros from the oil and let them sit for a few second on the plate lined with paper towels. toss each one in the cinnamon-sugar mixture so that they are well coated and put them back on the paper towels until you are ready to serve.
- when you are ready, make sandwiches by placing a scoop of the horchata ice cream between two churros.