Churros with maple ripple ice cream

Method

1. For the ice cream: start by dissolving the gelatine according to the packet instructions. Put the milk, sugar and condensed milk in a blender and whiz to combine. Add the vanilla essence, salt, and dissolved gelatine and whiz again for 1 minute.

2. Pour the mixture into an ice cream machine. Add the pecans and churn for about 35-40 minutes, or until frozen.

3. Remove the lid and pour the maple syrup slowly into the ice cream to create a rippling effect. Store in the freezer until required.

4. For the churros: sift the flour, bicarbonate of soda and salt into a bowl and add the egg yolk. Make a well in the centre, add the boiling water and whisk hard to combine and get rid of any lumps. Let the batter rest for an hour.

5. Heat a generous quantity of vegetable oil in a deep-fryer until a piece of bread sizzles when dropped in. Put the batter in a piping bag. Working in batches, carefully squeeze long sausages of batter down into the oil, cutting them off after each 10cm of batter - you want to cook only three or four at a time, depending on the size of your deep-fryer.

6. Fry the churros until golden brown, then drain on kitchen paper and roll the churros in caster sugar. Serve hot with the maple ripple ice cream.

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Ingredients

For the ice cream

1 tbsp powdered gelatine
450ml Milk
4 tbsp caster sugar
125ml condensed milk
2 tsp vanilla essence
a pinch of salt
50g Pecans, roughly chopped
6 tbsp maple syrup
1 tbsp icing sugar, to serve

For the churros

400g plain flour
1 tsp Bicarbonate of soda
a pinch of salt
1 egg yolk
400ml boiling water
vegetable oil, for deep-frying
caster sugar, for dusting

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