n a shallow dish, combine the Redpath® Granulated Sugar and ground cinnamon until thoroughly mixed. Set aside until needed.
In a medium bowl, whisk together the flour with the baking powder.
Using a medium-sized, heavy-bottomed pot, over medium heat, bring the water, vegetable oil, the Redpath® Dark Brown Sugar, Redpath® Granulated Sugar and salt to a boil. Stir to fully dissolve the sugars and salt.
Remove from heat. Add in the flour mixture all at once. Stir vigorously to combine the flour into the liquid. Once it comes together, return pot back onto the heat (medium-low). Continuously stir and cook the dough until the dough pulls away from the sides of the pot, leaves a film on the bottom and is stiff enough to hold a utensil upright.
Transfer the hot dough into the bowl of a stand mixer fitted with the paddle attachment. Beat the dough on medium-high speed to help bring down the temperature of the dough.
In a small bowl, lightly beat the eggs with the pure vanilla extract. Once the dough is cool to touch, lower the speed to medium-low. Add the egg mixture in thirds while continuously beating. Increase the speed to medium-high and beat until the egg is fully incorporated into the dough before adding more of the egg mixture. The final dough should be smooth and glossy.
Transfer half of the dough into a piping bag fitted with a star piping tip. Lay a piece of plastic wrap directly onto the remaining dough to keep it from drying out.
On a piece of parchment paper, using a 4 inch (10 centimetre) round cutter or a lid, trace 10 circles (you may need to use two sheets of parchment paper). Turn the parchment paper over and place onto a baking sheet. Starting from the centre of each circle, pipe a continuous spiral in each circle, ensuring that there are no gaps. Place the baking sheet into the freezer; at least 15 minutes.
Heat a large cast iron pan with about 1 inch (2.5 centimetres) of canola or peanut oil, until a thermometer reads 350℉ (175℃).
Carefully remove 2 of the frozen piped discs off of the parchment. Carefully slide the dough into the hot oil. Fry until deep golden in colour, submerging the churros into the oil by gently pressing down with a large spoon; 2 to 3 minutes (per side).
Using a spider, a wide, shallow basket or sieve at the end of a long handle, or a slotted spoon, lift the fried churro rounds onto a tray lined with paper towels. While the churros are still warm, place into the cinnamon-sugar mixture. Coat both sides. Remove and place onto a wire cooling rack to cool completely.
To serve, scoop a generous serving of our Classic Vanilla or Maple Pecan Praline ice cream onto a churro disc. Place another churro on top and gently press down. Serve immediately or individually wrap assembled churro ice cream sandwiches in waxed paper, and place into the freezer to serve later.
*The churro dough can be made the day before, stored in the fridge in the pastry bag fitted with the star piping tip and placed into a resealable bag. Before using, bring the dough to room temperature (about 30 minutes) to make the dough easier to pipe.
*Do not use a very large piping tip, as the insides might remain uncooked when fried.
*The cooled churros can also be drizzled or dipped in melted chocolate and into nuts or coloured sprinkles for a bit of added texture and colour.