Apple Cider Ice Cream

Something Extra: The Beer, Wine and Spirits Issue

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Apple Cider Ice Cream

Apple Cider Ice Cream
2 cups Barsotti Apple Cider
(in our Produce Dept.)
1 cup milk
1 cup sugar
2 cups whipping cream
2 tsp. vanilla extract
3/4 tsp. cinnamon
1/4 tsp. nutmeg

Prep: 10 minutes  Cook: about 15 minutes  Freeze: several hours  Serves: 8  

1. Place cider in a medium saucepan. Bring to a boil, then reduce heat slightly and cook for 15 minutes or until mixture is golden brown and bubbly. It should be reduced to 1/4 cup.
2. Bring milk and sugar to a simmer in a small saucepan, cooking only until sugar has dissolved. Stir in reduced cider and let cool. Whisk in remaining ingredients and chill well.
3. Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Cover and freeze until ready to serve.

Nutritional Information:
357 calories, 2 g protein, 23 g total fat (14 g sat.), 36 g carbohydrate, 0 g fiber, 33 g sugar, 85 mg cholesterol, 43 mg sodium, 10 points


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Here's what happens. When you first add the reduced cider it looks like it's curdled. It just takes a little whisk to incorporate. (Slowly whisking in the cider is best rather than adding it quickly.) After whisking in the cream, vanilla and seasonings it's fine. We made about 10 batches of this for the farm to fork event and it was a huge hit.

Comment Number: 5830