Monday, November 11, 2013

Apple Cider Ice Cream

This Apple Cider Ice Cream tastes just like apple pie to me and its so good!  This ice cream is full of flavor and is perfect for fall.  I brought this ice cream to work and everyone loved it.  My cousin already thinks this apple cider ice cream will go great with pumpkin pie for Thanksgiving.  So I will definitely have to make another batch.  I did make a few changes from my past ice cream recipes since I had limited ingredients when I decided to make this apple cider ice cream.  The ice cream isn't as creamy as it could have been but I had a coworker who told me she prefers a less creamy ice cream.  If you use heavy cream instead of the half and half and double the egg yolks to 6, then you will have the creamy consistency.  Enjoy!

Apple Cider Ice Cream

2 cups apple cider (I used a cranberry and apple cider)
¾ cup sugar
1 cinnamon stick
2 cups half and half (or heavy cream)
2 cups milk
3 egg yolks


In a small saucepan, over medium-high heat, whisk apple cider, sugar and cinnamon stick.  Bring to a boil and stir occasionally until reduced by half, about 25 to 30 minutes.  Remove from heat and discard cinnamon stick.

In a large saucepan, over medium heat, bring half and half or cream and milk to a simmer.  

Beat egg yolks in a small bowl.  Slowly ladle a cup of the warmed milk mixture into egg yolks and whisk.  Make sure the eggs do no curdle.

Whisk in egg mixture to saucepan with milk mixture.  Add in reduced cider.

Whisk to combine and cook over medium heat until mixture thickens and coats the back of a spoon. 

Allow mixture to cool and refrigerate until chilled.

Process chilled mixture in your ice cream maker.

Transfer to an airtight container and freeze until firm, at least 4 hours or overnight.