Roasted Peach Ice Cream and Churro Sandwich.
This recipe is split into two , whether you just want to try the roasted peach ice cream, the churros, or both you decide!
If you are making the ice cream churro sandwiches I recommend to prepare the ice cream and the churro discs the evening before and to leave them in freezer to set.
The morning after just fry the churro discs so that they are fresh to serve on the day otherwise the go stale.
Sometimes if I’m a bit lazy I would just make the ice cream by itself and serve it in cones and it’s still every bit delicious.
Note: Oh yes and if you wonder why putting the churro discs in the freezer is so that they get firm and keep their shape when frying!
If you want to make your kids happy make this for them, trust me ;) !
Roasted Peach No Churn Ice Cream.
Ingredients:
4 peaches, ( cut in half and pitted ).
3 apricots, ( cut in half and pitted).
2 tbsp of clear honey.
1 vanilla pod, or 1 tsp of vanilla essence, (seeds and pod).
600 ml of double cream .
6 tbsp of caster sugar.
Method:
Preheat oven at 180 C.
In a baking dish place your peaches, apricots, vanilla seeds and pod and 1 tbsp of the honey, bake in your oven for 30 minutes.
Remove your fruit from the oven and place the fruit and juices into a blender (discard the vanilla pod) , add the remaining honey and blend into a smooth puree. Transfer the puree into a jar with a lid and reserve in the fridge.
in the meantime add your cream and caster sugar into the mixer, and whisk until stiff.
once your fruit puree has cool down you can pour 3/4 of it into the whipped cream, fold in gently but not fully, forming swirls.
Spoon your ice cream into a deep ceramic container and smooth the surface with a palette knife, then add the remaining peach-apricot puree swirled on top, cover with cling film and freeze it overnight or at least for 3 hours before using.
Churro discs.
Ingredients:
2 1/4 cup of water
6 tbsp of organic butter.
1 tsp of Maldon salt .
1 tbsp of clear honey.
2 1/4 cup of organic raising flour, (sifted).
1 free range egg.
1 lt. of vegetable oil (for frying)
1 cup of caster sugar.
1 tbsp ground cinnamon.
Equipment:
Pipping bag.
Star shape nozzle ( small one , 7mm ).
Method.
In a sauce pan add the water, butter, salt and honey bring to a boil, add your flour and stir energetically with a wooden spoon until your dough stops sticking to the sides and all the ingredients are well incorporated.
Once your dough is ready, remove your pan from the heat and transfer it to a mixing bowl, add the egg and mix with the hook on a medium speed for 10 minutes, until you get a glossy non sticky dough. (See pictures below).
Get your pipping bag ready with a star shape nozzle in, fill in your pipping bag 3/4 of the way with the churro dough. Carefully pipe swirly churro discs about 5-6 cm diameter into a flat tray ( make sure to use trays that you can fit in your freezer). Repeat the same procedure with the rest of the dough, once all your churro discs are done place your trays in the freezer overnight or for at least 3-4 hours.
Prepare a sauce pan with the canola oil and heat it up. Once they are firm enough get you churro trays out of the freezer and carefully remove them from the tray with a palette knife. Fry a pair at a time until they are crisp and golden colour.
Note: The temperature of the oil is key, the right temperature will allow your churros to crisp up on the outside without absorbing the oil and cooking your churro discs thoroughly, so to know when your oil is ready drop a little piece of churro dough and if it starts bubbling straight away it means is ready.
Remove them from the oil (carefully with a slotted spoon) and place them over kitchen paper to get rid of excess oil. Repeat the same procedure with the rest of the churro discs.
Mix the sugar and cinnamon into a bowl and coat your churros with the mixture while they are still warm. Allow them cool down completely and they will be ready to use.
When you are ready to serve them make sure to take your ice cream out of the freezer 5 to 10 minutes before.
Add a scoop of the roasted peach ice cream on top of one of your churro discs and then place another disc on top making a beautiful ice cream sandwich, serve fresh and enjoy!
