Churros And Smoked Chocolate Ice Cream

  1. Prepare the ice cream: Stir together cream and milk in a saucepan. Cook over medium, stirring occasionally, until just steaming, 5 to 6 minutes. Remove from heat.
  2. Pulse chocolate in a food processor until finely chopped, 4 to 6 times. Add corn syrup, salt, half of milk mixture, and, if desired, mezcal to chocolate; process until smooth, about 1 minute.
  3. Place remaining milk mixture in a large bowl; add processed chocolate mixture. Whisk until smooth. Chill over an ice bath or in refrigerator until cold, about 1 hour. Pour mixture into freezer container of a 1 1/2-quart ice-cream freezer; proceed according to manufacturer's instructions. (Instructions and times will vary.) Transfer to an airtight, freezer-safe container; freeze until firm, about 2 hours.
  4. Prepare the churros: Heat oil in a large, wide Dutch oven or cast-iron skillet over medium-high to 360u0b0F.
  5. Stir together cinnamon and 1/4 cup of the sugar in a shallow dish, and set aside. Combine water, butter, salt, and remaining 1/2 cup sugar in a large saucepan. Cook over medium-high until butter is melted, 3 to 4 minutes. Add flour and stir continuously with a wooden spoon or stiff rubber spatula until very smooth and a ball forms, about 1 minute. Remove from heat.
  6. Add eggs, 1 at a time, stirring until completely blended after each addition. Transfer mixture to a pastry bag fitted with a large star tip. Pipe 3- to 4-inch churros into hot oil, using a paring knife to cut to desired length. Fry until golden brown and crispy, 5 to 6 minutes, turning occasionally. Drain well on paper towels. Dredge churros in cinnamon mixture while still warm. Serve with ice cream.

cream, heavy cream, milk, chocolate, light corn syrup, kosher salt, mezcal, churros, peanut oil, ground cinnamon, sugar, water, butter, kosher salt, flour, eggs

Taken from www.myrecipes.com/recipe/churros-smoked-chocolate-ice-cream (may not work)

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