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
375ml beer
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.