Description
A sophisticated autumn custard ice cream featuring a concentrated apple cider reduction and ribbons of handmade salted caramel.
Ingredients
Scale
- 2 cups unfiltered apple cider
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup sugar (for caramel)
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Instructions
- Simmer apple cider in a saucepan until reduced by half.
- Prepare caramel by melting 1/2 cup sugar until amber, then stirring in butter and a pinch of salt.
- Whisk egg yolks with 3/4 cup sugar and temper with a bit of hot cider reduction.
- Combine egg mixture with remaining cider and heat until it coats the back of a spoon.
- Stir in vanilla, strain, and chill the mixture in the fridge for at least 4 hours.
- Churn the chilled custard in an ice cream maker until thick.
- Transfer to a container and swirl in the cooled caramel sauce before freezing for 4 hours.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American