Churro Gelato Sandwiches

INGREDIENTS

Yields 6 gelato sandwiches

For churro dough:

• 3 cups water
• 1/3 cup vegetable oil, plus more to fry
• 2 tbsp sugar
• 1 tsp salt
• 2 cups flour
• Oil, for frying

To dredge:

• 1 cup sugar
• 2 tbsp cinnamon
• 2 pints Vanilla Caramel Swirl Talenti Gelato

DIRECTIONS

1. In a medium pot, bring the water, oil, sugar, and salt to a boil. Remove from heat. Add flour and stir vigorously until smooth dough forms. Set aside to cool at room temperature for 10 minutes.
2. Transfer churro dough to a piping bag lined with a large star tip. Pipe 4-inch spiral onto a parchment paper-lined baking sheet. Repeat with the remaining dough. Freeze the circles for at least 2 hours.
3. Heat 2-inches of oil in a large heavy-bottomed pot over high heat. Working in batches, fry the frozen, round churros until light golden brown, about 7 minutes. Transfer churros to a paper-towel-lined plate.
4. In a large, shallow bowl, mix the sugar and the cinnamon. Dredge each fried churro into the cinnamon-sugar. Place a scoop of gelato in between 2 churro discs.