Description
A luxurious homemade ice cream blending tart reduced apple cider with ribbons of buttery brown sugar caramel. The perfect creamy dessert for autumn evenings.
Ingredients
Scale
- 2 cups unfiltered apple cider
- 2 cups heavy cream, chilled
- 1 cup whole milk, chilled
- 3/4 cup brown sugar (divided)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Simmer apple cider in a wide pan over medium heat until reduced to about 1/2 to 1/3 cup of thick syrup. Let cool completely.
- In a large bowl, whisk together heavy cream, milk, granulated sugar, and salt until smooth.
- Stir in the cooled cider reduction, vanilla extract, and ground cinnamon until fully incorporated.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until a soft-serve consistency is reached.
- While churning, melt butter and the remaining brown sugar in a saucepan over medium heat, stirring constantly until bubbling and thickened. Remove from heat and let cool slightly.
- Transfer the churned ice cream into a freezer-safe container. Spoon the caramel sauce over the top and use a knife to create swirls throughout.
- Cover with parchment paper or plastic wrap and freeze for at least 4-6 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American