Apple Cider Caramel Ice Cream
By Buttermilk
A super creamy ice cream that combines the sweetness of caramel and the tart taste of apple cider. Muscovado sugar lends deeper caramel notes. Caramelized white chocolate bits make this the only ice cream you’ll want all autumn.
Ingredients for this recipe
Apple Cider: Fresh unfiltered apple juice labeled as ‘cider’. It’s not vinegar, it’s not alcoholic and it’s not apple juice and none of those will serve as a substitute here.
Brown Sugar: While it’s easier to come by light and dark brown sugar for this, I do love using muscovado sugar here so if you have it use it!
Butter: Unsalted, no need to soften it.
Cinnamon: this is the only spice I use here but you are welcome to add some nutmeg, ginger, cloves, cardamom; any fall inspired spices that you love.
Heavy Cream: Heavy or heavy whipping cream; no substitutes will do.
Milk: I prefer whole milk but a 2% would do too. Anything lower will give a less creamy result.
How to make this ice cream recipe
- Reduce the cider: this is as simple as boiling fresh cider (add mulling spices to make it extra tasty) until much of the water has evaporated. You can do this the day of, hours before or even a week before making the ice cream. Store it in the fridge in an airtight container.
- Make the caramel: this caramel base is different than this apple cider caramel; we aren’t going to caramelize the sugar first but instead add all of the ingredients and allow it to come to caramel point. In terms of taste, it’s more similar to a butterscotch. A thermometer is necessary here (candy, instant or even laser) so we know when to get it off the heat.
- Stir in the heavy cream and milk: in the video you’ll see me try to do this in a bowl first but the cool temperature of the heavy cream and milk (plus how much there is of it) will harden some of the caramel so best to do this in a pot and stir it until it’s all incorporated.
- Chill the base: any ice cream base should be fully chilled before churning. Best to leave it in the fridge, in an airtight container overnight.
- Churn: you’ll need a machine for this bit.
What would this cider ice cream recipe taste good with?
First, I must tell you I love it most with bits of caramelized white chocolate; to add them you’ll melt the chocolate and drizzle it in after you’ve churned it.
Even though this is made with a different kind of caramel, a spoon of apple cider caramel tastes delightful with it.
But also, this is truly wonderful on or with pumpkin or apple pie, served with apple cider donuts – basically take any fall flavor and add this and you’ve got a golden dessert.
Equipment
- ice cream churning machine
Ingredients
Apple cider caramel:
- 57g or 1/4 cup fresh apple cider reduced from 2 cups fresh apple cider
- 113g or 1/2 cup unsalted butter
- 300g or 1 1/2 cups brown sugar or muscovado sugar sugar can be reduced to 1 cup if you don’t want it overly sweet
- 1/2-1 teaspoon ground cinnamon depending on how strong you want it (can also use apple pie spices: nutmeg and allspice)
- 1 teaspoons fine sea salt
- 1 tsp pure vanilla extract
Ice Cream Base:
- 480g or 2 cups heavy cream
- 240g or 1 cup whole milk
Instructions
- First reduce the cider: in a small pot boil the cider on high for 30-45 minutes until it has been reduced to about ¼ of a cup.
- Once the caramel has reduced, add the butter, sugar, salt and cinnamon then stir and let it come to a boil.
- Once the temperature reaches 245 turn off the heat and add the milk and heavy cream.
- Some of the caramel might harden and float to the top, return to heat and whisk it as it warms and it will melt into the milk.
- Add the vanilla and whisk then set it aside to come to room temperature.
- Set it in an airtight container and in the fridge to chill overnight.
- The next day, stick the container you plan to store it in in the freezer to chill so it is cold before you add the ice cream. Whisk your base together (it tends to set a bit at the top) and freeze according to your machine’s instructions. Store in the freezer in an airtight container.