CHURROFFLE AND CHOCOLATE ICE CREAM SANDWICH

Ingredients

CHURRO DOUGH:
• 1 cup (235 grams) water
• 5 tbsp (70 grams) unsalted butter
• 3 tbsp (45 grams) dark brown sugar
• 1/3 vanilla bean, or 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/8 tsp ground cinnamon
• 1 cup (125 grams) all-purpose flour
• 1 large egg
• 1/4 tsp baking soda
SPICED SUGAR:
• 1/4 cup (44 grams) light brown sugar, or granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/3 tsp ground allspice
• 1/8 tsp freshly grated nutmeg
TO FINISH:
• 1~2 tbsp melted unsalted butter for brushing
• Good chocolate ice cream

Instructions

1. TO MAKE THE DOUGH: Split 1/3 of vanilla bean in half and scrape out the seeds. Add both the seeds and pods into a pot, along with water, unsalted butter, dark brown sugar, salt and ground cinnamon, and bring to a simmer. Remove the vanilla bean pods and discard, then add the all-purpose flour all at once. Keep on medium heat, stirring with a wooden spoon until the mixture has come into a thick paste/dough. Keep cooking and stirring for another min, until a thin film of dough starts to form on the sides and bottom of the pot. Now turn off the heat and continue to stir for another 30 sec to release excess moisture/steam. Set aside for at least 5 min until cool (so it doesn't cook the egg, or activate the baking soda prematurely before cooking).
2. Meanwhile, mix all the ingredients under "SPICED SUGAR" until even, and set aside. Preheat your Belgian-style waffle griddle on medium-high heat according to instructions. Now, beat the egg into the cooled dough with a whisk until very smooth (or with a handheld mixer with whisk attachment), then sprinkle the baking soda on top, and whisk again until even. Add about 2 tbsp of dough in the centre of the griddle, close the lid, and cook for 6~7 min until browned and crispy. The churroffles take slightly longer than other types of waffles, so if you don't mind them not being "round-ish", you can cook 2 at once on each side of the griddle (this dough won't expand much during cooking). Repeat until you're done with all the doughs, which should give you about 8 small churroffles.
3. Let the churroffles cool on a cooling rack for 5~8 min, then brush very thinly with a bit of melted butter, then drench in the spiced sugar (spoon the sugar over the top so it gets into the folds). IT'S IMPORTANT to let them cool for at least 10~15 min before eating. The centre of the churroffles will appear gummy while hot, then once they cool down, will become light and airy. Sandwich a big scoop of good chocolate ice cream in between and dig in.

Notes