Apple Fritters With Bourbon Ice Cream Recipes

APPLE FRITTERS

Steps:

• Heat a couple of inches of vegetable oil in a heavy pot or Dutch oven over medium to medium-low heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
• In a mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon and salt. In a separate bowl, beat the eggs with a fork, then add the milk, melted butter and vanilla. Gently fold the dry and wet ingredients together until just combined (do not over-mix). Fold in the apples, adding enough to make a very chunky batter.
• Drop heaping tablespoons of batter into the hot oil, 6 to 8 at a time. Fry until golden brown, 4 to 6 minutes. Remove and drain on paper towels. Dust generously with powdered sugar and serve warm with sausage and bacon!

APPLE FRITTERS WITH BOURBON ICE CREAM

Steps:

• For fritter coating:
• Blend sugar and cinnamon in small bowl. DO AHEAD: Coating can be made 3 days ahead. Cover; store at room temperature.
• For apple filling:
• Melt butter in heavy large skillet over medium-high heat. Add apples. Sprinkle with sugar and cinnamon; toss to coat. Sauté until apples are browned in spots and tender, stirring often, about 10 minutes. Add cider and vinegar. Cook until all liquid evaporates, stirring often, about 4 minutes. Set filling aside in skillet to cool.
• For fritter base:
• Place double layer of paper towels on work surface. Whisk flour, sugar, lemon peel, baking powder, and spices in large bowl to blend. Whisk buttermilk, egg yolks, and melted butter in medium bowl to blend. Gradually stir buttermilk mixture into dry ingredients. Beat egg whites and coarse salt in another medium bowl until peaks form. Gently fold egg whites into fritter base, then fold in cooled apple filling.
• Pour enough oil into heavy large saucepan to reach depth of 1 1/2 inches (5 to 6 cups). Attach deep-fry thermometer to side of pan. Heat oil to 320°F to 330°F over medium heat. Working in batches of 5 or 6, drop batter into oil by tablespoonfuls. Fry fritters until deep golden brown and cooked through, turning fritters occasionally and adjusting heat to maintain oil temperature, about 4 minutes per batch. Using slotted spoon, transfer fritters to paper towels. Drain briefly, then toss warm fritters in cinnamon-sugar coating. Transfer to large rimmed baking sheet. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 5 minutes, if desired.
• Mound fritters on platter. Serve with Bourbon Ice Cream .

BOURBON APPLE PIE ICE CREAM

Steps:

• In a large pot, combine whole milk and sugars. Use a wooden spoon or spatula to stir the mixture gently the entire time.* Heat on medium-low heat until the mixture reaches 180°F. Meanwhile, whisk the egg yolks in a small bowl until light and pale yellow in color. Temper the yolks by adding a small amount (1/4 - 1/2 a cup) of the warm milk mixture into the egg bowl, stirring while you incorporate. Pour the warmed egg yolks into the milk pot, again stirring while you incorporate.
• Continue to stir the mixture slowly for about 5 minutes. Your custard will be ready when the mixture begins to thicken and coats the back of a spoon. Don't let the mixture cook for much longer, or the eggs will cook and the custard will curdle. Remove from heat and stir in heavy cream, vanilla extract, spices, and salt. Pour into a freezer-safe container and allow to chill for at least 12 hours (overnight is perfect!)
• Presumably in the morning, cut the apples into 1 centimeter cubes and place in a medium pot. Toss with all other ingredients. Cook over medium heat for 20-25 minutes, until apples are soft and mushy. Should your mixture become dry, add a tablespoon of water at a time to the pot. You may add up to 1/2 cup of water throughout cooking. Once apple mixture has cooked, allow to cool for 10 minutes, then pulse in an immersion blender until the mixture becomes slightly homogenous, but still so small chunks of apple remain (these provide great texture in the ice cream!!).
• Preheat oven to 350°F. Combine all ingredients except for oatmeal in a small mixing bowl and stir until combined. Once combined, fold in oatmeal.
• Line a baking sheet with parchment paper or a silpat. Scoop dough into 6-8 balls and place on the sheet. Bake for about 12 minutes, or until the cookies begin to brown at the edges. Allow to cool completely before breaking into pea sized pieces.
• It's time! Churn the ice cream according to your manufacturer's instructions. Once it is churned, fold in the oatmeal cookie pieces and apple bits! Scoop into a freezer-safe container and allow to chill for at least 6 hours, or again overnight.

APPLE FRITTERS WITH BOURBON ICE CREAM RECIPE | EPICURIOUS.COM

Steps:

• For fritter coating:
• Blend sugar and
• cinnamon in small bowl. DO AHEAD: Coating
• can be made 3 days ahead. Cover; store at
• room temperature.
• For apple filling:
• Melt butter in heavy
• large skillet over medium-high heat. Add
• apples. Sprinkle with sugar and cinnamon;
• toss to coat. Sauté until apples are browned
• in spots and tender, stirring often, about 10
• minutes. Add cider and vinegar. Cook until
• all liquid evaporates, stirring often, about 4
• minutes. Set filling aside in skillet to cool.
• For fritter base:
• Place double layer
• of paper towels on work surface. Whisk
• flour, sugar, lemon peel, baking powder,
• and spices in large bowl to blend. Whisk
• buttermilk, egg yolks, and melted butter
• in medium bowl to blend. Gradually stir
• buttermilk mixture into dry ingredients.
• Beat egg whites and coarse salt in another
• medium bowl until peaks form. Gently fold
• egg whites into fritter base, then fold in
• cooled apple filling.
• Pour enough oil into heavy large
• saucepan to reach depth of 1 1/2 inches (5 to
• cups). Attach deep-fry thermometer to
• side of pan. Heat oil to 320°F to 330°F over
• medium heat. Working in batches of 5 or 6,
• drop batter into oil by tablespoonfuls. Fry
• fritters until deep golden brown and cooked
• through, turning fritters occasionally and
• adjusting heat to maintain oil temperature,
• about 4 minutes per batch. Using slotted
• spoon, transfer fritters to paper towels.
• Drain briefly, then toss warm fritters in
• cinnamon-sugar coating. Transfer to large
• rimmed baking sheet. Do ahead Can be
• made 2 hours ahead. Let stand at room
• temperature. Rewarm in 350°F oven 5
• minutes, if desired.
• Mound fritters on platter. Serve with
• Bourbon Ice Cream
• .