Churro Ice Cream Sandwich with MSG Caramel Ice Cream and Chocolate Dip Recipe

Instructions

1. Step 1

   Warm the cream and milk for the ice cream over a low heat, and keep warm while you make the caramel | Ingredients: 1 1/2 pints of whipping cream , 3/4 pint of whole milk

2. Step 2

   In a separate, high-sided pan, cook the sugar and water over a medium-high heat, swirling the pan to dissolve the sugar, until the sugar turns a deep amber colour | Ingredients: 12 1/3 oz of caster sugar , 4 1/16 fl oz of water

3. Step 3

   Remove from the heat, then carefully pour a ladle of the warm cream mixture onto the caramel while whisking. It will bubble up, so take care not to burn yourself

4. Step 4

   Add the butter and whisk until it has fully melted into the caramel | Ingredients: 1 1/16 oz of unsalted butter

5. Step 5

   Whisk in the MSG then pour half the caramel into a bowl and set aside | Ingredients: 1 tsp MSG (monosodium glutamate) powder

6. Step 6

   Add four small ladles of warm cream into the remaining caramel then pour it back into the rest of the cream

7. Step 7

   Add in the vanilla bean paste and whisk well | Ingredients: 1 tsp vanilla bean paste

8. Step 8

   Chill the ice cream base until throughly cold, at least a few hours or up to overnight

9. Step 9

   Once cold, churn in your ice cream machine. After a few minutes, drizzle in the remaining caramel set aside earlier

10. Step 10

    Next, prepare the churro base. Bring the water, butter, sugar and salt to a simmer and, once the butter has melted, remove the pan from the heat | Ingredients: 1 pint of water , 7 3/4 oz of unsalted butter , 1 1/16 oz of cane sugar , 2 pinches of salt

11. Step 11

    Add all of the flour to the pan in one go, stir the mixture quickly with a rubber spatula, then return the pan to the heat and continue beating

12. Step 12

    Cook out the dough for a few minutes, or until it forms a ball and starts to leave a slight film at the edge of the pan

13. Step 13

    Set the dough aside to cool for about 4 minutes, then transfer the dough to a stand mixer fitted with a paddle attachment

14. Step 14

    Beat the dough on a medium-low speed, then add one of the eggs. Once the first egg has been fully incorporated into the dough then add the rest of the eggs one at a time, beating after each addition. Initially it may look like the dough is splitting, but just continue mixing and the eggs will eventually incorporate | Ingredients: 6 eggs

15. Step 15

    Add the vanilla bean paste and mix again | Ingredients: 2 tsp vanilla bean paste

16. Step 16

    Once the dough is smooth, transfer it to a piping bag fitted with a star nozzle

17. Step 17

    Line a freezer-safe tray with a silicone mat, then pipe spirals of churro dough onto the mat

18. Step 18

    Freeze the churros for 30–60 mins

19. Step 19

    Heat up a few centimetres of oil for deep-frying to 180°C | Ingredients: 4 1/4 pints of vegetable oil, for frying

20. Step 20

    Mix together the cinnamon and sugar on a plate | Ingredients: 7 1/16 oz of caster sugar , 3 1/2 oz of ground cinnamon

21. Step 21

    When the oil has reached temperature, remove the churros from the freezer and fry for a couple of minutes on each side until they are golden and cooked through

22. Step 22

    Immediately after frying, dredge each of the churros in the cinnamon sugar mix. Leave to cool on a plate lined with kitchen paper

23. Step 23

    For the chocolate dip, add the chopped chocolate to a heatproof bowl while you prepare the cream | Ingredients: 10 2/3 oz of dark chocolate, roughly chopped , 2/3 pint of whipping cream

24. Step 24

    Add the cream to a saucepan over a medium heat and bring to steaming point, avoiding burning

25. Step 25

    Pour the steaming cream over the chocolate, and stir well so that it melts through

26. Step 26

    Set the chocolate sauce aside but make sure to keep it warm

27. Step 27

    To assemble, sandwich scoops of ice cream between two of the churros, and serve alongside the chocolate dip