Apple Cider Ice Cream
Apple Cider Ice Cream spiced with cinnamon will be your new companion to serve with warm apple pie. You can even pair a scoop with a cup of cider and make ice cream floats.
One rule in my household is ice cream never goes out of season.
I don’t care if I now need to wear sweaters and gloves outside. Chances are I’m inside somewhere warm enough to justify eating ice cream.
Even though it’s not quite winter, here in PA we already witnessed morning frost and snow flurries in October.
I hope you guys don’t think I’m crazy for making this Apple Cider Ice Cream despite needing a jacket to walk outside. You gotta admit though – the first half of fall was a bit warm.
If you enjoy vanilla ice cream with warm mini apple pies, you’re going to love this version with apple cider even more because of the extra punch of apple flavor paired with cinnamon.
Even before September rolled around, I knew I wanted to make this ice cream. Not sure why other than the idea popped into my head as Labor Day was around the corner.
I made sure to grab a quart of homemade cider from the local apple festival before heading home.
You need to boil down the apple cider for two reasons – to reduce the liquid which results in less ice crystals when freezing and to give it a stronger cider flavor because as the liquid reduces, the flavor becomes more concentrated.
It’s a little extra prep to boil down the cider, but it’s a step you don’t want to skip.
Want to really have fun with this ice cream? Put a scoop of ice cream into a coffee mug then pour hot cider over top.
I had a coffee and ice cream affogato when I was overseas in Ireland.
The apple cider one is just as fun. Put homemade whipped cream on top, and now you have Apple Cider Floats.
Enjoyed this recipe? Check out my other Small Batch Ice Cream Recipes you can make.
- 1 cup apple cider
- 1/4 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1/4 teaspoon cinnamon
- 3 egg yolks
- In a large saucepan, bring the cider and sugar to a boil. Cook, stirring occasionally until reduced to 3 ounces, roughly 25 minutes (pour into a heatproof measuring cup to check).
- Remove from the heat and whisk in the milk, cream, and cinnamon.
- In a small bowl, whisk together the egg yolks. Slowly whisk in some of the hot cider mixture to temper the eggs. Pour the egg mixture back into the pan.
- Return to the saucepan and bring back to a boil, whisking often. Cook until it thickens and coats the back of a spoon.
- Strain the mixture into a heatproof bowl. Place the bowl in an ice bath and cool to room temperature. Remove from the ice bath and chill in the refrigerator until cold.
- Follow the directions on your ice cream maker to freeze. If you are freezing by hand, place the mixture in a covered bowl in the freezer. Whisk the mixture every 30-45 minutes to break up the ice crystals for a few hours until the mixture is frozen solid.
Source: Slightly adapted from Saveur
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