Apple fritters with caramel ice cream

In a saucepan over medium heat, cook the granulated sugar and water about 10 minutes, until deep gold or amber.

Slowly pour in the cream while whisking, careful of the steam; then pour in the milk until combined.

Chill the base in the freezer to 40F.

Churn in an ice cream machine until very thick with a whipped look, about 25 to 30 percent bigger in volume. Keep in the freezer until needed.

In a mixing bowl whisk the milk, egg, cinnamon and a splash of dark rum.

Sift in the all-purpose flour, baking soda, sugar and a pinch of salt; whisk 3 to 4 minutes to a very smooth batter.

Shred the gala apples on a mandolin or a cheese grater and mix straight into the batter.

Spoon dollops of batter into oil at about 325 to 350F and fry until solid golden brown.

Drain on a plate with paper towels and sprinkle with a little sea salt. Repeat to make about a dozen fritters.

Pile the fritters on a plate, bowl or platter and top with a big scoop of caramel ice cream.