- Add milk, cream, vanilla dulce de leche & salt to a saucepan. Stir to combine & heat until just before simmering then remove from the heat.
- Combine sugar & egg yolks in a bowl, whisk to combine.
- Add a little of the milk and cream mixture & whisk to temper the eggs. Repeat one more time then add the eggs to the rest of the milk and cream mixture. Stir to combine.
- Return saucepan to the heat and bring up to 83C or until the mixture coats the back of a spoon.
- Cool to room temperature, then strain the mixture into a Ninja Creami tub and freeze for 24hrs.
- In a saucepan, combine water, milk, butter, sugar, salt, vanilla paste & cinnamon and bring to a simmer.
- Add the flour and mix thoroughly to combine until smooth and not sticking to the sides. Remove from heat and allow to cool
- Add eggs one at a time, combining each thoroughly. Pipe churros into circles and freeze for 45 minutes.
- Lightly spray with vegetable oil, then I cook in Ninja Multi Cooker on ‘air crisp’ setting at 190c for 8-10 minutes.
- Remove and immediately cover with cinnamon sugar.
