Churro ice cream sandwich with MSG caramel ice cream and chocolate dip

Warm the cream and milk for the ice cream over a low heat, and keep warm while you make the caramel

In a separate, high-sided pan, cook the sugar and water over a medium-high heat, swirling the pan to dissolve the sugar, until the sugar turns a deep amber colour

Remove from the heat, then carefully pour a ladle of the warm cream mixture onto the caramel while whisking. It will bubble up, so take care not to burn yourself

Add the butter and whisk until it has fully melted into the caramel 

Whisk in the MSG then pour half the caramel into a bowl and set aside

Add four small ladles of warm cream into the remaining caramel then pour it back into the rest of the cream

Add in the vanilla bean paste and whisk well

Chill the ice cream base until throughly cold, at least a few hours or up to overnight

Once cold, churn in your ice cream machine. After a few minutes, drizzle in the remaining caramel set aside earlier

Next, prepare the churro base. Bring the water, butter, sugar and salt to a simmer and, once the butter has melted, remove the pan from the heat

Add all of the flour to the pan in one go, stir the mixture quickly with a rubber spatula, then return the pan to the heat and continue beating

Cook out the dough for a few minutes, or until it forms a ball and starts to leave a slight film at the edge of the pan

Set the dough aside to cool for about 4 minutes, then transfer the dough to a stand mixer fitted with a paddle attachment

Beat the dough on a medium-low speed, then add one of the eggs. Once the first egg has been fully incorporated into the dough then add the rest of the eggs one at a time, beating after each addition. Initially it may look like the dough is splitting, but just continue mixing and the eggs will eventually incorporate

Add the vanilla bean paste and mix again

Once the dough is smooth, transfer it to a piping bag fitted with a star nozzle

Line a freezer-safe tray with a silicone mat, then pipe spirals of churro dough onto the mat

Freeze the churros for 30–60 mins

Heat up a few centimetres of oil for deep-frying to 180°C

Mix together the cinnamon and sugar on a plate

When the oil has reached temperature, remove the churros from the freezer and fry for a couple of minutes on each side until they are golden and cooked through

Immediately after frying, dredge each of the churros in the cinnamon sugar mix. Leave to cool on a plate lined with kitchen paper

For the chocolate dip, add the chopped chocolate to a heatproof bowl while you prepare the cream

Add the cream to a saucepan over a medium heat and bring to steaming point, avoiding burning

Pour the steaming cream over the chocolate, and stir well so that it melts through 

Set the chocolate sauce aside but make sure to keep it warm 

To assemble, sandwich scoops of ice cream between two of the churros, and serve alongside the chocolate dip