Apple Cider Ice Cream

Apple Cider Ice Cream

1 cup reduced apple cider

1 tbsp cinnamon sugar

3/4 cups whole milk

1/3 cup brown sugar

2 cups heavy cream

1/8 tsp sea salt

1/3 cup sugar

Ingredients:

  • 1 cup reduced apple cider (from 3 cups)

  • 1/3 cup granulated sugar

  • 1/3 cup brown sugar

  • 1 tablespoon cinnamon sugar

  • 2 cups heavy cream

  • 3/4 cup whole milk

  • 1/8 tsp sea salt

Instructions:

  1. Reduce the Apple Cider:

    • Start by pouring 3 cups of apple cider into a saucepan.

    • Simmer over medium heat until it reduces to 1 cup. This process concentrates the flavor and reduces water content, making your ice cream creamier.

    • Once reduced, let it cool to room temperature.

  2. Mix the Sugars and Salt:

    • In a large bowl, combine the granulated sugar, brown sugar, cinnamon sugar, and sea salt. Mix well to ensure that the sugars and salt are evenly blended.

  3. Prepare the Ice Cream Base:

    • To the bowl of mixed sugars, add the cooled, reduced apple cider.

    • Pour in the heavy cream and whole milk.

    • Whisk the mixture thoroughly until all the sugars have dissolved and the mixture is uniform.

  4. Chill the Mixture:

    • Cover the bowl and refrigerate the ice cream base for at least 2 hours, or overnight. This step ensures that the mixture is thoroughly chilled, which is crucial for a smooth ice cream texture.

  5. Churn the Ice Cream:

    • Once chilled, pour the mixture into your ice cream maker.

    • Follow the manufacturer's instructions to churn the ice cream until it reaches a soft-serve consistency. This usually takes about 20-25 minutes.

  6. Freeze to Firm:

    • Transfer the churned ice cream to a freezer-safe container.

    • If you prefer a firmer consistency, freeze the ice cream for 2-4 hours before serving.

  7. Serving:

    • Scoop and serve the ice cream in bowls or cones. Garnish with a sprinkle of cinnamon sugar or a drizzle of apple cider syrup for an extra touch of fall.

Ryan Rucker