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.
