Ingredients
– 1 cup apple cider for base and fresh, crisp apple flavor
– 1/4 cup granulated sugar to sweeten and balance tartness
– 1 cup whole milk for creamy foundation
– 1 cup heavy whipping cream for rich and smooth texture
– 1/4 teaspoon cinnamon to bring warm spice notes
– 3 egg yolks to thicken and emulsify base for velvety finish
Instructions
1-In a large saucepan, bring the apple cider and sugar to a boil. Stir occasionally and cook until the liquid reduces to 3 ounces, which takes about 25 minutes.
2-Remove from heat and whisk in the whole milk, heavy whipping cream, and cinnamon.
3-In a separate bowl, whisk the egg yolks. Slowly add a portion of the hot cider mixture to temper them.
4-Pour the tempered egg yolk mixture back into the saucepan.
5-Return to medium-low heat and cook, whisking frequently, until it thickens to coat the back of a spoon.
6-Strain into a heatproof bowl and cool in an ice bath, then chill in the fridge until cold.
7-Freeze using an ice cream maker or manually, whisking every 30-45 minutes until solid.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍏 Reducing the apple cider intensifies its flavor and results in a smoother ice cream texture.
🍦 Serve alongside warm apple pie or pour hot cider over for a festive float.
🥛 Using whole milk and heavy cream offers a richer, creamier texture; 2% milk can be substituted but may increase ice crystals.
- Prep Time: 30 minutes
- Chilling and Freezing Time: Variable (typically several hours)
- Cook Time: 25 minutes
- Category: Dessert, Ice Cream, Fall
- Method: Stovetop cooking, chilling, ice cream maker freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 220 kcal
- Sugar: 22 g
- Sodium: 40 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 120 mg