Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy cream, whole milk, 1/2 cup of the granulated sugar, apple cider, vanilla extract, cinnamon, and salt. Heat this mixture over medium heat, stirring occasionally, until it just begins to simmer. Do not let it boil. Once simmering, remove from heat, cover, and let it steep for at least 30 minutes to allow the flavors to meld.2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup high-quality apple cider or apple cider concentrate, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, Pinch salt
- While the cream mixture is steeping, whisk the egg yolks and the remaining 1/4 cup of granulated sugar in a separate heatproof bowl until the mixture is pale yellow and slightly thickened. This process is crucial for creating a smooth, custard-like base.6 large egg yolks, 3/4 cup granulated sugar
- After the cream mixture has steeped, gently reheat it over low heat until warm. Slowly, a ladleful at a time, whisk about half of the warm cream mixture into the tempered egg yolks. This process, called tempering, prevents the yolks from scrambling. Once about half of the cream is incorporated, pour the tempered yolk mixture back into the saucepan with the remaining cream mixture.
- Return the saucepan to low heat and cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon. This typically takes about 5-10 minutes. Be patient and do not let the mixture boil, as this will cause the eggs to curdle.
- Once thickened, immediately remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl. This will remove any small cooked egg bits and ensure a silky-smooth ice cream base. Stir in the prepared caramel sauce until just combined. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.1/2 cup prepared caramel sauce
- Once the custard is completely chilled, churn it in your ice cream maker according to the manufacturer's instructions. This usually takes 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight freezer-safe container. If you like, you can swirl in additional caramel sauce at this point for extra ribbons of flavor. Cover the container tightly and freeze for at least 2-4 hours, or until firm, before serving.
Notes
To enjoy your homemade Apple Cider Caramel Ice Cream at its best, proper storage is key. Store in an airtight, freezer-safe container. It should remain fresh and delicious for up to 2 weeks. For optimal texture, remove from the freezer about 5-10 minutes before serving.
