El Caballero sundae

Method

1. Prepare an ice bath in the sink or in a large heatproof bowl.
2. To make the ice cream, place the sugar in a saucepan over medium–high heat and cook, stirring often, until the sugar is completely melted. Cook, without stirring, until it turns a light-to-medium caramel colour (this will happen quickly, so watch closely; you don’t want a dark caramel flavour for this ice cream). Immediately reduce the heat to medium and stir in the butter (be careful as it will bubble up and spit), then continue stirring until the mixture is smooth and combined. Stirring constantly, gradually pour in the cream (be careful as it will bubble up and spit again), then stir until combined. Stir in the salt and milk.
3. Whisk the egg yolks in a heatproof bowl until well combined. Whisking constantly, gradually add 125 ml of the milk mixture and whisk until well combined. Add the egg mixture to the milk mixture in the pan and cook, stirring, for 5 minutes or until the mixture reaches 75°C or is thick enough to coat the back of a spoon.
4. Transfer the pan to the ice bath and cool, stirring occasionally, for 20 minutes, then strain through a fine sieve into a container and refrigerate for 2 hours or until cold. Churn in an ice-cream maker according to the manufacturer’s instructions, then transfer to a container and freeze for 3 hours or until frozen. Makes 1 litre.
5. To make the churros, fill a deep fryer or saucepan one-third full of canola oil and heat over medium heat to 180°C. Place the butter, sugar, salt and water in a small saucepan over medium heat and bring to the boil, stirring to melt the butter. Add the flour and cook, stirring constantly, for 2–3 minutes or until the mixture comes together in a ball. Transfer to the bowl of an electric mixer and beat for 2 minutes or until cool to the touch, then add the egg and beat until well combined. Transfer to a piping (icing) bag fitted with a 1.5 cm star nozzle.
6. In batches of four or five, pipe 10 cm lengths of dough into the oil and cook, turning occasionally, for 3 minutes or until golden. Remove with a slotted spoon and drain on paper towel. Pour some extra sugar into a shallow bowl, add the churros while still hot and toss well to coat. Repeat with the remaining dough and sugar to make about 15 churros.
7. To assemble the sundaes, generously drizzle dulce de leche around the sides and over the base of serving glasses. Dollop a little whipped cream in the bottom, top with a scoop of ice cream, then drizzle with dulce de leche. Repeat this layering, finishing with whipped cream and dulce de leche. Place the churros down the sides, then top with a couple of squares of chocolate and serve immediately.