Description
Indulge in the creamy, spiced delight of homemade apple cider ice cream, perfect for autumn gatherings or a refreshing treat any time of year.
Ingredients
Scale
- 2 cups apple cider
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large egg yolks
Instructions
- In a saucepan, bring the apple cider to a boil over medium heat. Reduce the heat and let it simmer until reduced to about 1 cup, approximately 20 minutes. Let cool.
- In a mixing bowl, whisk together the heavy cream, whole milk, sugar, cinnamon, nutmeg, vanilla extract, and salt until the sugar is dissolved.
- In a separate bowl, whisk the egg yolks until blended.
- Gradually whisk the cooled apple cider into the egg yolks to temper them.
- Slowly pour the egg yolk mixture back into the saucepan with the cream mixture, stirring constantly.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes. Do not let it boil.
- Remove from heat and strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Cover and chill the mixture in the refrigerator for at least 4 hours or overnight.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.
Notes
- For a richer flavor, consider adding a splash of bourbon or rum to the mixture.
- Serve with caramel sauce or chopped apples for garnish.
- Store ice cream in an airtight container in the freezer for up to 2 weeks.
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 18 grams
- Sodium: 50 mg
- Fat: 10 grams
- Saturated Fat: 6 grams
- Carbohydrates: 24 grams
- Fiber: 0 grams
- Protein: 2 grams
- Cholesterol: 70 mg