Cookies and Cream Churros
all purpose flour
Oreo cookie crumbs
sugar or cinammon sugar for dusting
For vanilla bean ice cream
Combine water, butter and sugar in a pot and bring to boil.
Combine all-purpose flour, cocoa powder and Oreo crumbs in a bowl; whisk to combine.
Once liquid comes to boil, add the flour mixture and stir with a wooden spoon until dough pulls away from side of pot.
Pour into the bowl of a stand mixer fitted with a paddle attachment.
Turn mixer on low speed; once steam goes away add in eggs one at a time.
Once the last egg has been added turn up speed to medium and mix until a thick batter forms.
Spoon batter into a piping bag fitted with a small star tip and pipe a 3-inch circle onto a parchment paper that has been placed on a sheet tray.
Place in freezer overnight.
Fill a large sauce pot halfway with canola oil; heat oil to 375˚ F (or use a tabletop deep fryer).
Once oil has reached 375˚, fry Oreo churro disks for about 5-6 minutes
Shake off the excess oil and let drain onto a paper towel.
Toss the churros in either sugar or cinnamon sugar, depending on preference.
Heat the cream in a pot until it starts to simmer.
Whisk in eggs, yolks and vanilla bean (both whole bean and the scraped insides).
Turn heat to low and whisk 8-10 minutes, whisking constantly.
Once cooked, turn off heat and stir in sugar.
Strain the ice cream into a bowl.
Let cool, then place in freezer overnight.
Place a scoop of ice cream between two churro disks and roll the sides in crushed Oreo crumbs or sprinkles.
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