Churro Ice Cream Bowls With Hot Fudge

Instructions

1. 1

   In a medium saucepan, combine water, butter, 2 tablespoons of sugar, and salt; bring to a boil over medium heat.

2. 2

   Reduce heat to low and stir in the flour vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides.

3. 3

   Remove from heat and let cool for 5 minutes, then beat in eggs one at a time followed by vanilla extract until the dough is smooth and glossy.

4. 4

   Transfer the dough to a piping bag fitted with a large star tip.

5. 5

   Grease the backside of a muffin tin; pipe the dough in a spiral around the mounds to create bowl shapes, then freeze for 30 minutes to set.

6. 6

   Heat oil to 350°F in a deep pot and fry the frozen dough bowls for 3-4 minutes until golden brown and crispy.

7. 7

   Immediately toss the warm bowls in a mixture of the remaining sugar and cinnamon until evenly coated.

8. 8

   Place a scoop of ice cream into each bowl and drizzle generously with warmed hot fudge sauce before serving.