Second Joy Ice Cream

Instructions

Churros

1. Combine the water, milk, butter, 1 tsp sugar, and 1/4 tsp salt in a medium saucepan. Bring it to a boil over medium heat, stirring often.

2. Remove the sauce pan from the heat and add 1 cup flour all at once, stirring with a large wooden spoon. Once it’s fully mixed, put it back on the heat and stir constantly for another 2 minutes. The dough should come together in a smooth ball.

3. Transfer to a large mixing bowl and use an electric mixer to beat on medium speed 2 minutes to cool the mixture slightly. Add 4 eggs, adding 1 at a time and allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.

4. Heat 2” deep vegetable oil to 370˚F. Keep the oil between 350-370˚F while frying.

5. Transfer dough to a pastry bag fitted with a large open star tip. Pipe 6” lengths into hot oil and cut with scissors. Fry 1 1/2 minutes per side or until golden brown then flip with tongs and fry another 1 1/2 minutes.

Fry in batches, about 5-6 churros at a time. Transfer to a paper towel-lined plate then roll in cinnamon sugar.

Chocolate Sauce

1. Place the chopped chocolate in a small bowl.

2. Warm the heavy cream in a small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate.

Let it sit for 1 minute then stir to combine.