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4 from 1 vote

Apple Cider Ice Cream with Cinnamon

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Servings: 10


  • 1/2 gallon fresh unpasteurized, unsweetened apple cider
  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoons vanilla bean paste or pure vanilla extract
  • 1 cup whole milk
  • 3/4 cup granulated sugar divided
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • 5 egg yolks


To make the boiled cider:

  • Measure 1 1/4 cups of the cider and pour into a medium sized, 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 that amount. Add the 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 1/4 cups of syrup.
  • Make sure you don’t ignore the cider. I recommend that you check and stir it frequently. I set a timer so I would remember every 20-30 minutes in the beginning, then when it was getting thick, I stayed close by to stir more often to prevent scorching. The boiled cider is done when it coats the back of a wooden spoon and measures slightly under 1 1/4 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 1/2 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 1/4 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 degrees on an instant-read thermometer.
  • Remove from the heat and add 2/3 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 processed, scoop the ice cream into a freezer safe container, layering the ice cream with the remaining apple cider syrup. Alternately, freeze the ice cream without layering with the syrup, but serve with a drizzle of syrup to taste. Freeze the container for several hours or overnight before serving.


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 will need an ice cream maker for this recipe. The boiled cider recipe can easily be doubled.
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.