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Beer-Battered Apple Beignets with Allagash White Ice Cream
and Spiked Cider Caramel
Recipe by Kathleen Lucier
Yields 6 Servings
For the Ice Cream
- Allagash White, 1 ½ cups
- Heavy cream, 2 cups
- Whole milk, 1 cup
- 1 vanilla bean, split or ½ teaspoon vanilla extract
- Granulated sugar, ¾ cup
- Egg yolks, 7
- Egg, 1
- Pinch of salt
- Pour beer into small saucepan and bring to boil. When beer reaches full boil, turn down to simmer. Reduce to ½ cup. Set aside.
- While beer is reducing combine milk, cream and vanilla in a large, heavy bottomed saucepan. Bring to a boil and remove from heat. Cover and allow vanilla to infuse. Whisk in reduced beer.
- Whisk egg yolks, 1 whole egg, sugar and salt together in medium bowl until combined and fluffy in texture. With a ladle, slowly add hot cream mixture into eggs stirring constantly, careful not to scramble the eggs. Once all of cream has been added to eggs, return mixture to saucepan.
- Cook over medium high heat stirring constantly with wooden spoon. Custard will begin to thicken. When thick enough to coat back of wooden spoon remove from the heat and strain through a fine mesh into separate bowl.
- Chill mixture until cold.
- Process the mixture in an ice cream maker. Remove when slightly firm and put into a container, cover and place in freezer to set up.
For the Spiked Cider Caramel
- Apple cider, ¾ cup
- Allagash White, ¼ cup
- Light brown sugar, ¾ cup
- Light corn syrup, ¼ cup
- Cup water, ¼
- Heavy cream, ¾ cup slightly warm
- Unsalted butter, 2 tablespoons
- Pinch of salt
- Combine the apple cider and Allagash White in small saucepan. Bring to a slow boil and reduce to ¼ cup.
- Combine brown sugar, corn syrup and water in a saucepan with tall sides. Mix ingredients until just combined and cook over medium heat. Do not stir.
- With a pastry brush, wipe down the sides with water to avoid crystallization.
- Cook until caramel is a rich golden brown, swirling pan occasionally to mix.
- Remove from heat and add warm cream. Whisk until smooth.
- Stir in butter, salt and cider-beer reduction. Set aside.
For the Apple Beignets
- Egg yolks, 3
- Egg whites, 2
- Salt, ½ teaspoon
- Sugar, 2 teaspoons
- Allagash White, 2/3 cup
- Vegetable oil, ¼ cup
- All purpose flour, 1 ½ cups
- 2 medium apples
- Sugar, 3 teaspoon
- Ground cinnamon, ½ teaspoon
- Vegetable oil for frying (about 1 quart)
- Whisk eggs, salt, sugar, beer and oil in a large bowl and combine. Add flour and whisk batter until smooth. Thickness should be like pancake batter. Add a small amount of water if necessary.
- Whip reserved egg whites in medium bowl to soft peaks and fold whites into the batter. Make sure the bowl is clean and there is no yolk. Cover the batter and refrigerate. Allow to rest for 15-30 min.
- While batter rests, core and slice apples into ½ inch rounds. Toss slices in the remaining sugar and cinnamon.
- Pour 3 inches of vegetable oil into a deep pot, heat to 350° F. Use a thermometer if available.
- Dip apple slices into the batter and place into the oil. Fry apples until golden brown-about 2 minutes per side. Remove with a slotted spoon and drain apples on paper towels.
Scoop the Allagash Ice Cream into a large soup bowl. Place warm beignets on top and drizzle with warm cider sauce. **Optional: Dust with powdered sugar and/or cinnamon.