Giant Eagle Recipe: Mexican Style Cinnamon Churro Ice Cream

Mexican Style Cinnamon Churro Ice Cream

Yields 4 desserts/Cook time 15 minutes

INGREDIENTS:

• 1 container Nature’s Basket vanilla bean ice cream

• 2 cups Cinnamon Toast Crunch Churros, crushed into small pieces

• ¼ cup Giant Eagle cane sugar

• ¼ cup Giant Eagle orange juice

• 1 vanilla bean, split in half lengthwise

• 2 cups plantains, sliced into rounds

• ¼ cup dark rum

• 2 Tablespoons Giant Eagle unsalted butter

DIRECTIONS:

Chill a plate in the freezer. Place the cinnamon toast cereal into a ziplock bag and crush into smaller pieces using a rolling pin. Scoop the ice cream, then one piece at a time toss in the bag with cereal until evenly coated. Immediately transfer to the chilled plate in the freezer and allow to re-freeze.

In a medium pan over medium heat, add the cane sugar, orange juice, vanilla bean, and plantains. Allow to caramelize until syrupy and golden brown, then CAREFULLY add the rum away from the heat (pour into a cup first, DO NOT POUR DIRECTLY OUT OF THE BOTTLE INTO THE PAN). Return the pan to the stove top, allow to alcohol to light on fire and burn off. Melt in the butter to finish and remove from heat.

Place a scoop of the caramelized plantains in a bowl. Place the churros coated ice cream on top, then drizzle some of the plantain syrup on top of the ice cream. Serve and enjoy!