Apple Crisp Ice Cream with Warm Apple Fritters

Preheat oven to 375 °F. For apple crisp, toss oats, brown sugar, flour, cinnamon and salt to combine. Add melted butter and stir to blend. Toss apples and sugar and pour into a
4 cup baking dish. Crumble crisp topping over fruit and bake for 20 minutes, until apples are tender. Cool, then chill completely.

For ice cream, heat milk to just below a simmer. Whisk egg yolks, sugar and cornstarch in a small bowl. Slowly add hot milk to yolks, whisking constantly, until all milk is added. Return mixture to pot and stir with a wooden spoon over medium-low heat until custard has thickened and coated the back of a spoon, about 4 minutes. Remove from heat, strain, and stir in vanilla and cinnamon. Whisk in whipping cream and chill completely.

Freeze ice cream mixture according to manufacturer’s instructions. Once ice cream has structure (usually about 7 minutes of churning), spoon crisp into ice cream maker as it is churning, until all has been added. Scrape ice cream into a non-reactive container and freeze until firm.

Whisk flour, sugar, water and egg until smooth.

Heat oil in a deep heavy-bottomed saucepot until it reads 350 °F on a thermometer. Toss a few apple rings in cornstarch; shake off excess, then dip into batter to coat. Using tongs place gently in hot oil. Fry until golden brown, about 2 minutes, then turn over and fry other side. Remove fritters and place on a paper-towel lined plate to drain. Dust with icing sugar and serve.