One thing I have learned this weekend (Ken and I spent the better part of Saturday making pate a choux without a mixer and thinking back on the past) is that my life has had many Important Churros. The not-quite-fried-enough churros in the Castilleja lunchroom, the enormous and fantastic churros at the San Jose Giants stadium, the small, looped, non cinnamon-sugared churros of christmas morning in Madrid. And now, this small, popsicle-stick churro. This popsicle is ridiculous in all the right ways and has certainly made its place on the list. Churro Popsicles
Yield: 12 small popsicles | Prep Time: 2 hours | Total Time: 6 hours Ingredients Churros (use this recipe) Vanilla bean ice cream (use this recipe) Directions Prepare churros according to recipe, but pipe out the dough into a log measuring a bit shorter than your popsicle stick. Chill the piped dough for half an hour before inserting sticks into the logs. Fry the dough and roll through cinnamon sugar. Prepare vanilla ice cream and scoop churned ice cream into dixie cups. Stick churro sticks in as you would popsicle sticks and freeze until solid. To serve, remove cups.
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