Every time we use the oven to bake, the kitchen suddenly becomes even more unbearably hot. The fierce sunlight and sweltering heat are already insufferable on their own, but baking desserts makes the room ten degrees hotter. It feels as if I was the dessert rising in the oven. To take a break from this harsh predicament I have to deal with whenever I bake, I have decided to try my hand at making no-churn ice cream!
This recipe is tremendously easy to make and only needs two ingredients. But despite this, the ice cream still possesses all of the attributes every other commercial ice creams have. This particular frozen dessert is rich, creamy, silky and pleasantly sweet with a smokey undertone that comes from the real flavor of Dulce de Leche.
Churros are the absolute best to pair with this type of ice cream because they go along with the easy-to-make theme and add that extra needed crisp and warmth to the cold dessert. The unexpected alliance between the Dulce de Leche ice cream and freshly fried fritter makes the quintessential summer treat! Dusted with cinnamon sugar, these churros also make marvelous snacks on their own.
Recipe
Yields 6-8 servings
~ Ingredients ~
No-Churn Dulce de Leche Icecream
2 ½ cups or 625 mL all-purpose cream
1 cup or 240 grams dulce de leche
Churros
185 mL milk
85 grams butter
1⁄2 teaspoon salt
115 grams all-purpose flour
10 grams sugar
2 large eggs
½ cup cinnamon sugar
Oil for frying
~ Procedure ~
No-Churn Dulce de Leche Icecream
Microwave 2 cups or 500 mL of cream and ½ cup or 120 grams of dulce de leche together for 2 minutes with 30-second intervals.
Refrigerate the light ganache for at least 1 hour.
Microwave the rest of the cream and dulce de leche together for 1 minute with 30-second intervals.
In your chosen container, layer the light and dulce de leche ganache and use a spatula to swirl them together.
Freeze overnight and enjoy!
Churros
Combine the milk, butter and salt into a saucepan on medium heat and bring them to a boil.
Once the mixture boils, remove the saucepan from the heat and mix in the flour and sugar until smooth.
Transfer the mixture into the electric mixer with the paddle attachment and mix the eggs one at a time into the mixture.
Scoop the batter into a piping bag with a star tip and let it chill.
In a deep frying pan, heat the oil until it reaches 325°F.
Pipe the batter into the frying pan and use scissors to stop it when the churro has reached your desired length.
For round churros, pipe the shape onto a lined tray and let it freeze for at least 3o minutes before frying.
Fry each churro for 1-2 minutes on each side or until golden brown.
Once done, place them on a cooling rack or a plate with tissues to let the excess oil drip.
Coat the churros with cinnamon sugar, serve with ice cream and enjoy!
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