Place apple cider in a saucepan and bring it to a boil. Continue boiling until reduced to 3 ounces.TIP - 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.
Pour reduced cider onto a plate to cool.TIP - 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.
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.
Notes
Fresh cider is best, but store bought cider will certainly work as well.
Do NOT use evaporated milk, it is not the same thing.
This recipe calls for apple cider, not apple juice – be sure you grab the correct kind. You'll want to first boil the cider in a saucepan. 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.
Heavy cream does have a higher fat content than half-and-half or milk. You can cut the fat down by using half and half in equal parts. Ice cream gets its creamy texture from its fat content. Therefore, if you substitute milk for the heavy cream, the texture of the finished ice cream will be less smooth and rich.
Store the apple cider ice cream in an air-tight container kept in the freezer for up to 4 weeks. Homemade ice cream does not keep as long because it does not contain preservatives.