Go Back
+ servings
Print Recipe
4.88 from 8 votes

Apple Cider Ice Cream with Cinnamon

Pucker up peeps! If you love a tart apple and sweet dreamy ice cream, this recipe is for you!
Prep Time30 minutes
Cook Time10 minutes
Freezing and chilling1 day
Total Time1 day 40 minutes
Course: Dessert
Cuisine: American
Keyword: apple, cinnamon, dessert, ice cream
Servings: 10
Calories: 316kcal
Author: Tricia

Ingredients

  • 8 cups apple cider unpasteurized and unsweetened
  • 1 ½ cups heavy cream
  • 1 ½ teaspoons vanilla bean paste or pure vanilla extract
  • 1 cup whole milk
  • ¾ cup granulated sugar divided
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • 5 egg yolks

Instructions

To make the boiled cider:

  • Measure 1 ¼ cups of the cider and pour into a large, heavy bottom stockpot. Take a ruler or chopstick and place it in the pan to measure the depth of the cider. Make a mark on the chopstick so you’ll know when the cider reduces to the exact amount.
  • Now add ALL remaining cider to the pan and bring to a boil over medium-high heat, stirring occasionally with a wooden spoon. Reduce the heat to medium-low and cook, uncovered, for 3-4 hours, stirring occasionally, or until the cider has reduced to a little less than 1 ¼ cups of syrup.
  • Make sure you don’t ignore the cider. I recommend you check and stir it frequently. Set a timer to remind yourself to stir the cider every 15-20 minutes in the beginning. Once it gets thick, stay close by to stir frequently to prevent scorching. The boiled cider is done when it coats the back of a wooden spoon and measures slightly under 1 ¼ cups of syrup. It should have the texture of maple syrup.
  • Cool until needed for the ice cream. However, it can be added to the ice cream mixture while still warm or even hot.

To make the ice cream:

  • Place a large glass or metal pan inside another larger bowl filled with ice. Add the whipping cream and vanilla bean paste to the bowl set inside the ice bath. Set aside.
  • Pour the milk into a heavy bottom, medium saucepan. Add ½ cup of sugar, salt and cinnamon. Warm over medium heat, stirring to dissolve the sugar, until the mixture almost comes to a boil.
  • While the milk is warming, combine the remaining ¼ cup of sugar with the egg yolks in a medium mixing bowl. Whisk vigorously until the mixture is pale and slightly thickened. Set aside.
  • Temper the egg mixture by slowly drizzling a little of the hot milk mixture into the eggs while whisking constantly. Continue adding the hot milk to the egg yolks, a little at a time, until combined. Once most of the hot milk has been added to the eggs, pour the egg/milk mixture back into the saucepan. Heat on medium, stirring constantly, until the mixture coats the back of a wooden spoon or reaches 175°F on an instant-read thermometer.
  • Remove from the heat and add ⅔ cup of the boiled cider. Stir until combined. Pour the cider custard into the cream set over the ice bath. Stir occasionally (about every 5 minutes) while cooling, about 30 minutes. Cover and refrigerate the custard for at least 8 hours or overnight before processing.
  • Process the ice cream according to the manufacturer directions for your ice cream maker. Once frozen scoop the ice cream into a freezer safe container, layering the ice cream with the remaining apple cider syrup. Another option is to freeze the ice cream without layering with syrup, but serve with a drizzle of syrup to taste. Freeze the container for several hours or overnight before serving.

Notes

  • Tempering eggs is a method used to slowly increase the temperature of the eggs, so you can prevent them from scrambling while cooking the mixture to a safe temperature.
  • This recipe makes 1 quart of ice cream. You'll need an ice cream maker for this recipe.
  • The boiled cider recipe can easily be doubled if desired.
  • Boiled cider can be refrigerated indefinitely and is delicious served on pancakes, corn bread, and can be used to sweeten mashed sweet potatoes, winter squash or carrots. Stir some into BBQ sauce for a wonderful treat. And of course, it is phenomenal drizzled over ice cream!
Boiled cider recipe adapted from The Washington Post.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 316kcal | Carbohydrates: 39g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 149mg | Sodium: 36mg | Potassium: 261mg | Fiber: 1g | Sugar: 35g | Vitamin A: 697IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg