Wanna Green Bean

29 September 2008

Apple Cider Ice Cream

Fall is in the air. Its crisp and cool outside and the trees have just a touch of fall in them. So close to my favorite time of year, yet summer isn’t over. To combine the two I have added a fall classic, apple cider, to a summer classic, ice cream!

It has the sweet creamyness of ice cream, combined with the spicy tartness of apple cider, as well as a spiced caramel apple swirl throughout.

The recipe is rather simple, but you do need an ice cream maker for this recipe. I recently got one on super clearance for $7! This recipe is actually the first ice cream I have ever made that wasn’t from the girl scout coffee can contraption I used as a kid!

I can’t bring myself to eat as many raw eggs as many ice cream recipes call for so I actually cooked the mixture into a custard before cooling, churning and freezing. The texture is much like the texture that many Breyer’s All Natural Ice creams have.

I used granny smith apples in my recipe, but if you find these too tart for your liking feel free to use whatever you want!

Skip to just the recipe
Ingredients:
2 cups cream
2 cups whole milk
2 cups apple cider
3/4 cup sugar
1 vanilla bean or 1 tbsp vanilla extract
6 egg yolks
Caramel swirl:
3 Tbsp butter
2 granny smith apples, cut into 1/4 inch (1 cm) pieces
1 1/2 cups brown sugar.

First combine the cream, milk, apple cider and sugar in a large stockpot.

Stir in the sugar.

Split and scrape the insides of the vanilla bean into the mixture. Heat until steaming, but NOT boiling. Do not let this boil!

Whisk the egg yolks until uniform in color then temper. When the eggs are thouroughly warmed, add them to the cream mixture. Cook, stirring frequently, until thickened without letting the mixture boil. When the mixture is thickened, but not to the point of a custard remove from the heat. (Sorry I didn’t take any pictures of this part, its really boring anyways, just stir, stir, stir, – here’s a picture of my doggie instead)

Strain through a fine mesh sieve to get any cooked egg bits out (we all have them, I’m not a perfect custard maker!)

Following the manufacturers instructions on your ice cream maker, make ice cream from this cooled mixture.

While the ice cream is churning away, make the caramel apple swirl.

Begin by melting the butter in a pot. When melted add the apple pieces and cook until soft.

Add the brown sugar and cook until the sugar is dissolved and slightly darkened. Be careful not to burn the sugar or allow it to heat so much it turns brittle when cooled. Allow to cool completely.

When the ice cream is done churning,

move it to a container to freeze and harden (or leave it in the churning container if the instruction manual says thats okay).

Quickly stir in the cooled caramel apple mixture until just combined. Be careful not to overmix! You want streaks of caramel apple goodness.

Place in the freezer and freeze until hardened.

Eat.

Ingredients:
2 cups cream
2 cups whole milk
2 cups apple cider
3/4 cup sugar
1 vanilla bean or 1 tbsp vanilla extract
6 egg yolks
Caramel swirl:
3 Tbsp butter
2 granny smith apples, cut into 1/4 inch (1 cm) pieces
1 1/2 cups brown sugar.

First combine the cream, milk, apple cider and sugar in a large stockpot. Stir in the sugar. Split and scrape the insides of the vanilla bean into the mixture. Heat until steaming, but NOT boiling. Do not let this boil!

Whisk the egg yolks until uniform in color then temper. When the eggs are thouroughly warmed, add them to the cream mixture. Cook, stirring frequently, until thickened without letting the mixture boil. When the mixture is thickened, but not to the point of a custard, allow to cool completely.

Following the manufacturers instructions on your ice cream maker, make ice cream from this cooled mixture.

While the ice cream is churning away, make the caramel apple swirl.

Begin by melting the butter in a pot. When melted add the apple pieces and cook until soft. Add the brown sugar and cook until the sugar is dissolved and slightly darkened. Be careful not to burn the sugar or allow it to heat so much it turns brittle when cooled. Allow to cool completely.

When the ice cream is done churning, move it to a container to freeze and harden (or leave it in the churning container if the instruction manual says that’s okay). Quickly stir in the cooled caramel apple mixture until just combined. Be careful not to overmix! You want streaks of caramel apple goodness.

Place in the freezer and freeze until hardened.

Eat.

Tags: dessert, fruit, sweet

September 29, 2008, 10:30:21 PM | Permalink | Subscribe | Stumble It! |