From: Chef Lawrence Letrero, Sable Kitchen & Bar, Chicago.

Churros:
2 cups butter
4 cups all-purpose flour
1 tbs. salt
12 eggs
4 cups water
As needed, cinnamon sugar (1 cup granulated sugar, 1 Tbsp. cinnamon)

Vanilla Ice Cream:
32 egg yolks
3 cups sugar
2 qts. half and half
2 qts. heavy cream
2 vanilla beans
1 pinch salt

For churros: In a pot, bring water and butter to a boil. Add flour all at once and whisk vigorously until a dough ball forms. Transfer to a mixer, on medium speed, add one egg at a time, incorporating each egg one at a time. Transfer dough into a pastry bag with a star tip, pipe into 3" rounds and freeze overnight. Fry the frozen churro dough until golden brown, then toss with cinnamon sugar.

For ice cream: Mix yolks and sugar. Simmer half and half, cream and vanilla beans. Temper into yolk/sugar mix. Cook on the stove until nappe. Strain the vanilla ice cream base and chill. Add to ice cream maker. Optional: To make hibiscus-infused vanilla ice cream, add 1 cup of water to and ¾ cup sugar to pot. Once water starts to boil, add 1Ž2 cups of dried hibiscus flowers and steep for 15 minutes. Strain into vanilla ice cream base and allow to cool. Add complete base to ice cream maker.