Bethany Kehdy’s mulberry swirl ice cream recipe has a slightly chewy, playful texture that goes perfectly with fritter threads
You will need
- Granulated sugar 250g
- Whole milk 500ml
- Salep or cornflour 1 tsp
- Mulberry or blackberry syrup 4 tbsp
- Self-raising flour 180g
- Greek yoghurt 3 tbsp
- Lime 1, zest of
- Salt a pinch
- Bicarbonate of soda 1 tsp
- Oil for deep frying
- Sifted icing sugar
- Shelled pistachios 50g, coarsely chopped
Place a bowl in the freezer to chill. Meanwhile, put the sugar, milk and salep flour in a small bowl and stir until dissolved.
Pour the mixture into the chilled bowl, beat well and put in the freezer for 45 minutes. Remove and beat well again, breaking up the ice crystals, to get a creamy texture. Return to the freezer for 30 minutes, then remove and repeat the process again. Repeat 2–3 more times.
When the mixture is softly firm, about 3–4 hours after it first went in the freezer, transfer half into a separate bowl. Drizzle half the fruit syrup over the ice cream in the first bowl, then add the remaining ice cream followed by the remaining syrup. Insert a knife deep into the bowl and draw “S” shapes in the mixture, then freeze for about 8 hours until firm.
When the ice cream is ready, put the sifted self-raising flour, yoghurt, lime, salt and bicarb in a bowl with 250ml tepid water and stir to a thin, smooth batter. Leave for 30 minutes.
Heat the oil in a large saucepan until it reaches 180ºc or until a tsp of the batter sizzles and floats to the surface as soon as it’s dropped in. Using a tablespoon, spoon the batter into the oil, working from the centre outwards in a spiral. Cook the fritter threads for 1–2 minutes, moving them around only when the batter has set in the oil, and flipping them over so they turn a golden colour. Lift out of the oil using a slotted spoon and drain on kitchen paper. Repeat with the remaining batter. Serve the fritters with 1–2 scoops of mulberry swirl ice cream. Dust with icing sugar and sprinkle with chopped pistachios.