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Churro ice cream served with cinnamon and sugar
Creamy frozen dessert flavoured with cinnamon and sugar

Churro ice cream

Author: Flavelo
Recipes Cakes and Desserts
Imagine the flavour profile of hot churros (cinnamon, fried dough, vanilla) locked into a cooling, creamy dessert. This recipe is based on 'crème anglaise', made special by cinnamon. Not just simple frozen milk: the emulsion of egg yolk and cream ensures the result is silky, not a pile of icy shards.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan
  • Heatproof bowl
  • Whisk
  • Ice cream moulds

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Whisk the egg yolks with the sugar and vanilla sugar until frothy.

Tip: Sugar crystals help break down the yolk, and air entering during mixing lightens the cream.
2 ✓

Heat the milk and cream to boiling point (but do not boil!), then pour in a thin stream into the eggs while stirring continuously (tempering).

Tip: If you poured hot milk all at once, the egg would cook immediately. Slow addition gradually raises its temperature.
3 ✓

Pour everything back into the saucepan and thicken over low heat, stirring continuously.

Tip: It is ready when it thickens and coats the back of a spoon. Careful, do not boil!
4 ✓

Remove from heat, stir in cinnamon, salt, and lemon juice. Cool completely.

Tip: Salt is a flavour enhancer, and lemon juice adds freshness to the rich cream.
5 ✓

Pour into moulds and freeze. Before serving, roll in cinnamon sugar as if it were a real churro.

Tip: Freezing dulls sweet taste, so the mixture seems too sweet when warm.

Recipe FAQ

Why did the cream scramble?
You overheated it. Egg yolk coagulates around 82-85°C. If you don't have a thermometer, watch the spoon: if the cream coats the back (nappe consistency), take it off immediately!
I don't have ice cream moulds, what should I do?
Pour into a container and stir every 30 minutes while freezing to break up ice crystals.

Ingredients

  • 300 ml Double cream
  • 200 ml Whole milk
  • 100 g Caster sugar
  • 1 tsp Ground cinnamon
  • 1 pkt Vanilla sugar
  • 1 pinch Salt
  • 1 tsp Lemon juice
  • 3 pc Egg yolks