Salted caramel ice cream churros tacos

Salted caramel ice cream churros tacos

By
From
Cantina
Serves
4
Photographer
Chris Middleton

For a new venture I introduced chef-inspired daily delicious ice cream, made from all natural seasonal ingredients, available to take home from the restaurant. To promote this offer I created a fun spin on the classic tubular churros. We piped them flat like tacos so you can eat your ice cream and churros together, rather than dipping them. The churros can be either fried or baked. Both elements in the dish can be made in advance so you can have a delicious dessert at a moment’s notice.

Ingredients

Quantity Ingredient
rice bran oil, for frying
cinnamon sugar, for dusting
Salted caramel sauce, to serve
Nut praline, make using hazelnuts

Salted caramel ice cream (makes 1 litre)

Quantity Ingredient
8 large egg yolks
500ml pouring cream
500ml full-cream milk
1/2 vanilla bean, split and seeds scraped
165g sugar
1 1/2 teaspoons sea salt

Churros tacos

Quantity Ingredient
100g butter
1 orange, finely grated zest
150g plain flour
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
3 large eggs

Method

  1. To prepare the ice cream, place the egg yolks in a medium bowl and whisk until pale. Combine the cream, milk and vanilla bean and seeds in a medium saucepan and heat until simmering. Set aside.
  2. Combine the sugar and 125 ml water in a medium heavy-based saucepan set over medium–low heat and cook until the sugar begins to caramelise. Swirl the sugar to help create an even caramel.
  3. Gradually pour in the hot cream mixture, stirring continuously to combine. Take care it doesn’t splatter. Add the salt and cook over low heat until all the caramel is melted.
  4. Gradually pour the hot cream mixture into the egg yolks, stirring to combine. Return the mixture to the pan and cook over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon, or the temperature reaches 85°C on a sugar thermometer.
  5. Pour the custard into a stainless steel bowl and set it over a larger bowl of iced water, stirring, to chill rapidly. Refrigerate for 30 minutes.
  6. Once chilled, remove the vanilla bean, pour the salted caramel custard into an ice cream machine and churn as per the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours, or until firm, before use.
  7. To prepare the churros tacos, combine 250 ml water with the butter and orange zest in a medium saucepan and bring to the boil over medium heat.
  8. Combine the flour, cinnamon and salt in a small bowl.
  9. Add the flour mixture to the boiling water and stir to come together to make a dough. Cook over medium heat, stirring continuously, until the dough forms a ball and comes away from the side of the pan.
  10. Transfer the dough to the bowl of an electric mixer fitted with a paddle attachment. Beat the dough, adding the eggs, one at a time, beating well after each addition, to incorporate and make a smooth and glossy paste. Set the dough aside to rest for 10 minutes.
  11. Cut four 10 cm squares of baking paper.
  12. Spoon the dough into a piping (icing) bag fitted with a large star nozzle. Pipe the mixture onto the paper squares in a spiral, circular fashion, working from the inside out, to form approximately 10 cm diameter discs. Store in the freezer until required.
  13. To cook, pour enough rice bran oil into a large deep frying pan to fill it 4 cm deep. Heat the oil to 180°C.
  14. Carefully slide the piped papers of churros into the oil, 2 at a time. Fry for 2 minutes on each side, until golden brown and cooked through. Remove using a slotted spoon and drain on paper towel. Dust with cinnamon sugar.
  15. Serve the churros tacos on plates while still warm, top with a scoop of ice cream, drizzle generously with salted caramel sauce and sprinkle with praline.

Paul’s tips

  • Churros dough can be made and piped into shape in advance. Store in an airtight container in the freezer for up to a month.

    Store salted caramel ice cream in an airtight container in the freezer for up to 6 months.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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