Apple Cider Ice Cream #4

For those who are keeping track, yes, we really are on experiment #4 now. Product development is a process, and the last few tries weren’t worthy of sharing with you. I will say I am grateful to everyone who has served as taste testers throughout this process (namely, my husband). Your taste buds and bravery are appreciated!

What made this latest version a success, in my opinion, was the further reduced cider and the introduction of brown sugar. Boiling down the cider a bit longer to a more dense, syrupy consistency provided a more pronounced cider flavor in the ice cream. The brown sugar gave it a slightly richer sweetness.

The result was a pretty pumpkin latte-hued scoop with a creamy texture and a lovely fall spice flavor somewhere between a mulled cider and a chai tea latte. Try it with a little caramel sauce drizzled over the top.

The experimenting isn’t over yet. I still want to work on the base a bit more, and maybe try some sorbet. But, I think we’re on to something!


Apple Cider Ice Cream #4

Ingredients:

  • 2 cups apple cider
  • ¾ cup light brown sugar
  • 1 cinnamon stick
  • 6 egg yolks
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of fine salt
  • 2 teaspoons bourbon

Instructions:

  1. In a medium sauce pot, combine the apple cider, brown sugar, and cinnamon stick. Cook over medium heat, stirring frequently, until the sugar is dissolved. Bring to a boil and then reduce to a simmer.
  2. Cook until the apple cider is reduced by roughly half. Remove from heat and discard the cinnamon stick.
  3. Prepare an ice bath, placing ice and a bit of cold water in a large bowl. Set a smaller bowl within in the large bowl. Set aside.
  4. In a separate bowl, whisk together the egg yolks. Very slowly add about ½ cup of the hot cider mixture to the egg yolks, whisking constantly as you pour to temper the yolks and help prevent them from scrambling.
  5. Whisk in the milk and heavy cream.
  6. Pour the mixture back into the pot and return to medium-low heat, constantly stirring the mixture. The custard is done once it is thick enough to coat the back of a spoon or spatula.
  7. Strain the custard through a fine-mesh strainer set over smaller bowl nestled in the ice bath you prepared earlier. Whisk in the vanilla, spices, salt, and bourbon until fully blended.
  8. Stir mixture over ice bath to cool to room temperature; cover and refrigerate until thoroughly chilled, 4 hours to overnight.
  9. Freeze in an ice cream maker according to the manufacturer’s instructions. Keep ice cream in an airtight container in the freezer.

Yields: 1 quart

Adapted from: Yes to Yolks

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