Ingredients
Scale
- Creamy Base:
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 6 large egg yolks
- ½ cup (100g) granulated sugar
- Apple Cider Infusion:
- 2 cups (480ml) apple cider
- ¼ cup (50g) packed light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Flavor Boosters:
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Reduce the Cider: First things first, get that apple cider into a saucepan over medium heat. Let it simmer gently, reducing by about half. You want it to be thick and syrupy, concentrating all that amazing apple goodness. This is where the magic starts to happen for our homemade apple cider ice cream, making the flavor super intense. I always get a little excited watching it bubble away, and the smell? Oh, the smell is just divine.
- Whip the Yolks: While your cider is reducing, grab a medium bowl and whisk those egg yolks with the granulated sugar until they’re light, pale yellow, and fluffy. This step is super important for the texture of your custard. You’re basically incorporating air, making it lovely and smooth later on. I once didn’t whisk enough, and the custard wasn’t as rich, so really go for it here!
- Heat the Dairy: In a separate saucepan, combine the heavy cream, whole milk, brown sugar, cinnamon, nutmeg, and salt. Heat it over medium-low, just until it’s steaming and tiny bubbles form around the edges. Don’t let it boil, hon! This is where you infuse all those warm spices into the base for our homemade apple cider ice cream. It smells like a cozy kitchen already.
- Temper the Yolks: Now for the slightly tricky bit, but you got this! Slowly, and I mean *slowly*, ladle about half a cup of the hot cream mixture into your whisked egg yolks, whisking constantly. This warms up the yolks without scrambling them. Then, pour the warmed yolk mixture back into the saucepan with the remaining cream. This is a critical step for a smooth custard. I’ve definitely rushed this before and ended up with scrambled egg bits – oops!
- Cook the Custard: Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. It should reach about 175-180°F (80-82°C). Don’t let it boil! This step is all about patience and gentle heat. I always feel like a mad scientist doing this, watching it transform for our homemade apple cider ice cream.
- Combine & Chill: Take the custard off the heat and stir in your reduced apple cider and vanilla extract. Pour the mixture through a fine-mesh sieve into a clean bowl to catch any bits (I always do this, just in case!). Cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Now, chill it in the fridge for at least 4 hours, or even better, overnight. A truly cold base makes for the best homemade apple cider ice cream.
- Churn the Ice Cream: Once your base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, until it’s the consistency of soft-serve. It’s so exciting to watch it thicken! The sound of the churn is just pure anticipation for this homemade apple cider ice cream.
- Freeze to Firm: Transfer the soft ice cream to an airtight container. If you want a firmer scoop, pop it into the freezer for another 2-4 hours. I usually can’t wait that long and grab a spoonful right away, but for proper scooping, a little extra freeze time is key. This is the hardest part, waiting for your homemade apple cider ice cream to set!
- Prep Time: 30 Minutes
- Cook Time: 20 Minutes
- Category: AllRecipes