There’s an apple orchard about a mile from my house that makes their apple cider right there while you watch. They sell homemade doughnuts, fresh cider, tons of cheese and sausages, and offer samples of apple cider milkshakes. Being that our little town is right on the Wisconsin and Illinois border, tons of people from the hustle and bustle of the Illinois suburbs flock up here each autumn weekend to enjoy what I have readily available to me. So recently, loving those apple cider milkshakes, I was inspired to use their cider and make this amazing apple cider ice cream.
If you’ve been reading this blog for a while, you might remember two years ago when I used Harvest Time’s delicious apple cider to mimic one of their apple cider milkshakes. While those are certainly delicious, this time I’m churning my own and with or without the caramel drizzle, it was wonderful.
First you start out with some fresh apple cider. You can certainly use store bought, but why not head to an orchard if you can and get the good stuff? :) This picture shows one cup of cider, but you will actually need 1 1/2 cups.
Then you’re going to boil the cider in a saucepan until it reduces to about 3 ounces. All measuring cups have a mark for ounces, so simply pour the hot cider in and see how much you have. If still too much, put it back in the saucepan to boil some more. By reducing the cider you are boiling out excess water giving the cider a stronger flavor and reducing the possibility of ice crystals that water will cause in your ice cream.
Once you have 3 ounces, pour it onto a plate to let it cool for a few minutes. By using a plate, you are spreading out the area that needs to cool and it will cool much faster than if it were in a measuring cup or bowl. Below is the full and printable recipe.
You’re welcome. :)
Apple Cider Ice Cream
- 1 14- oz can sweetened condensed milk
- 2 cups heavy cream
- 1 cup 1% milk
- 1 1/2 cups fresh apple cider
- 1 tablespoon ground cinnamon
Place apple cider in a saucepan and bring it to a boil. Continue boiling until reduced to 3 ounces. Pour reduced cider onto a plate to cool.
In a large bowl, whisk together sweetened condensed milk, cream, milk and cinnamon. Add cooled cider to the milk mixture and whisk until combined well.
Add mixture to your ice cream maker and churn according to manufacturer's directions. Pour into a freezer container and freeze until solid.
Serve drizzled with caramel.
Fresh cider is best, but store bought cider will certainly work as well.