Homemade Cinnamon Churro Ice Cream

Instructions

To make the Churro mix:

1. 1. In a stand mixer bowl fitted with a paddle attachment, combine and mix flour, sugar, light brown sugar, cake mix and cinnamon. Add cold butter and mix on low until mixture is crumbly.

To make the ice cream:

1. Add 1 cup of cream, milk, sugar and salt into a saucepan of medium heat. Stir mixture until sugar dissolves and tiny bubbles appear around the edge of the pan, about 3-4 minutes. Add in cinnamon sticks and vanilla extract and stir to combine. Cover the pan and let aromatics steep for 1 hour. Steep longer for a stronger flavor.
2. Create an ice bath by filling a large roasting pan or casserole dish with ice water half way up. Pour remaining cup of cream into a medium size bowl and place the bowl into the ice bath and place a strainer on top of the bowl. Whisk the egg yolks in a bowl; set aside.
3. Reheat the steeping cream mixture over medium high heat until bubbles form along the edge once more, about 1-2 minutes. Pour reheated mixture into a new sauce pan and set aside for 3 minutes to cool. Pour reheated (cooled slightly) cream mixture into the egg yolks and whisk constantly to prevent curdling. Place the combined egg and reheated cream mixture to a saucepan and cook over low heat, stirring constantly until the custard thickens (it should be thick enough to coat the back of a spatula and hold a line drawn through it) and temperature on an instant read thermometer reads 175 degrees F. Remove pan from heat and strain custard into the cold cream in the ice bath. Stir custard mixture to below 70 degrees over ice bath.
4. Transfer custard to refrigerator to chill for at least 4 hours or overnight. Remove from refrigerator and transfer to your ice cream maker and churn according to manufacturer’s instructions. Add churro crumb during the last 5 minutes of churning. Transfer churned ice cream to an airtight container and freeze for at least 4 hours or overnight.