Follow the steps in order for the best result.
To begin, you'll need to craft your cone molds. Take a sheet of white paper, cut it into fourths, and gather staples and aluminum foil.
In a mixing bowl, combine the flour, sugar, salt, and dry yeast. Stir until well mixed.
In a separate bowl, whisk together the warm milk and egg yolk. Add this mixture to the dry ingredients, then knead until a smooth dough forms. Incorporate the melted butter and continue kneading until the dough is smooth and elastic. Cover the bowl with a damp cloth and let it rest in a warm place until it has doubled in size, approximately 1 to 2 hours.
Divide the dough into 4 equal portions. Roll each portion into a strand about 16 inches long and between 1/2 to 1 inch thick. Cover the strands loosely and let them rest in a warm place for about 15 minutes.
Preheat your oven to 350°F (175°C).
In a small bowl, mix the sugar and cinnamon until well combined. Set aside.
Take a quarter sheet of paper and form it into a cone shape. Secure it with staples (avoid using tape, as it will melt in the oven). Reinforce the cone mold by wrapping it with aluminum foil.
Wrap each doughnut dough strand around a cone mold, spiraling from the tip to the base.
Brush the wrapped dough with egg white and then generously sprinkle or roll the cone in the cinnamon-sugar mixture.
Bake the cones for 15 minutes, or until golden brown.
Remove the cones from the oven and allow them to cool completely.
Once cooled, carefully scoop your favorite ice cream into each churro cone. Drizzle chocolate syrup over the top for an extra touch of sweetness.