Churros with Maple Ripple Ice Cream

Spain's deliciously long traditional dunking fritters meet American ice cream know-how in Alan Coxon's indulgent sweet snack
By Alan Coxon
Churros with Maple Ripple Ice Cream
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes plus standing and freezing time
  • Effort: medium


For the ice cream

  • 1 tbsp powdered gelatine
  • 450 ml milk
  • 4 tbsp caster sugar
  • 125 ml condensed milk
  • 2 tsp vanilla essence
  • 1 pinches salt
  • 50 g pecans, roughly chopped
  • 6 tbsp maple syrup
  • 1 tbsp icing sugar, to serve

For the churros

  • 400 g plain flour
  • 1 tsp bicarbonate of soda
  • 1 pinches salt
  • 1 egg yolk
  • 400 ml boiling water
  • vegetable oil, for deep-frying
  • caster sugar, for dusting


1. For the ice cream: start by dissolving the gelatine according to the packet instructions. Put the milk, sugar and condensed milk in a blender and whiz to combine. Add the vanilla essence, salt, and dissolved gelatine and whiz again for 1 minute.

2. Pour the mixture into an ice cream machine. Add the pecans and churn for about 35-40 minutes, or until frozen.

3. Remove the lid and pour the maple syrup slowly into the ice cream to create a rippling effect. Store in the freezer until required.

4. For the churros: sift the flour, bicarbonate of soda and salt into a bowl and add the egg yolk. Make a well in the centre, add the boiling water and whisk hard to combine and get rid of any lumps. Let the batter rest for an hour.

5. Heat a generous quantity of vegetable oil in a deep-fryer until a piece of bread sizzles when dropped in. Put the batter in a piping bag. Working in batches, carefully squeeze long sausages of batter down into the oil, cutting them off after each 10cm of batter - you want to cook only three or four at a time, depending on the size of your deep-fryer.

6. Fry the churros until golden brown, then drain on kitchen paper and roll the churros in caster sugar. Serve hot with the maple ripple ice cream.

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