Churro Ice Cream Bowls

Ingredients

• ¼ cup butter, cubed
• 2 Tbsp brown sugar
• ½ tsp salt
• 1 cup water
• 1 cup flour
• 1 tsp vanilla
• 4 eggs
• Cooking-oil spray
• Oil for frying
• Cinnamon sugar
• Ice cream
• Hot fudge and caramel topping (optional)
• Equipment: piping bag with a small star tip; muffin tin (6 to 12 cups)

Method

1. In a medium saucepan over medium-high heat, bring butter, brown sugar, salt, and water to a boil. As soon as the butter melts and it boils, reduce to medium-low and add the flour. Stir with a wooden spoon until the dough forms a ball, about 1 minute. Remove from heat and cool 5 minutes.
2. Mix in the vanilla, then the eggs one at a time, fully incorporating each before the next. Transfer to a piping bag with a small star tip.
3. Invert a muffin tin and spray thoroughly with nonstick spray. Pipe the dough around the inverted cups in spirals to form bowls. Freeze until solid, about 3 hours or overnight.
4. Heat oil in a deep pot to 350°F. Flex the tin to release the bowls (a small knife under the edge helps). Keep extras frozen while you fry.
5. Fry in batches of no more than 3, tipping them carefully into the oil so they sink, until nicely browned. Drain on paper towels, roll in cinnamon sugar.
6. Fill with ice cream and toppings.