Appelbeignets (apple fritters) and Ice Cream
Basic vanilla ice cream (with a dollop of blackberry yoghurt)
1 1/2 cups of whole milk
1 1/8 granulated sugar
3 cups heavy cream (I didn't have enough cream so I went 2 1/2 cups of cream with 1/2 flavoured yoghurt)
1 1/2 tablespoons pure vanilla extract
In a medium mixing bowl, use a hand mixer on low to combine milk and sugar until dissolved. Stir in cream (& yoghurt) and vanilla. Pour into ice cream maker and mix until thickened.
Appelbeignets (apple fritters)
6 apples, peeled and cored
1 2/3 cups (250g) plain flour
pinch of salt
oil for deep frying
icing sugar, to dust.
Cut the apples crossways into 5 mm slices. Sift the flour and salt into a large bowl and make a well in the centre. Gradually add the beer, stirring constantly until the mixture is smooth. Half fill a large saucepan with oil and heat to about 190oC. Working a few at a time, dip the apple slices into the batter and cook them in the hot oil for about 3 mins, until they are crisp and golden. Transfer to a large tray line with paper towels to drain. Cool slightly, then sprinkle with icing sugar and serve.
Recipe source: Julie Goodwin's My Family Table cookbook.