METHOD

1. To make the cinnamon churros, place the cinnamon and sugar in a shallow tray and mix to combine. 
2. Place the butter and water in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, add the flour and beat with a wooden spoon for 2 minutes or until the mixture is smooth and comes away from the sides of the pan. Remove from the heat and add the eggs, 1 at a time, beating well after each addition and until the mixture is glossy and smooth. 
3. Fill a large saucepan half-full with the oil and place over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer. Spoon the churro mixture into a piping bag fitted with a 1cm star-shaped nozzle. In batches, pipe 4cm lengths of the mixture into the oil, using kitchen scissors to snip them. Cook, turning occasionally, for 2–3 minutes or until golden. Remove with a slotted spoon and drain on absorbent kitchen paper. While the churros are still hot, toss them in the cinnamon sugar and thread them onto small metal skewers. 
4. Place scoops of the ice-cream into 4 x 2-cup-capacity (500ml) serving glasses. Top with churros and serve with the coffee. Serves 4
   

Photography: Chris Court