Description
Apple Cider Caramel Ice Cream is a rich and creamy homemade ice cream featuring a luscious apple cider caramel core infused with warm spices. The recipe starts by reducing fresh apple cider to concentrate its flavors, then combines it with butter, brown sugar, cinnamon, and vanilla to create a decadent caramel swirl. Blended with a smooth base of heavy cream and whole milk, this ice cream offers a perfect balance of sweet, spiced, and tangy notes, ideal for autumn or any cozy dessert indulgence.
Ingredients
Scale
Apple Cider Caramel:
- 57g (1/4 cup) fresh apple cider, reduced from 2 cups
- 113g (1/2 cup) unsalted butter
- 300g (1 1/2 cups) brown sugar or muscovado sugar (can be reduced to 1 cup for less sweetness)
- 1/2 to 1 teaspoon ground cinnamon (adjust to taste, optionally substitute with apple pie spices: nutmeg and allspice)
- 1 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Ice Cream Base:
- 480g (2 cups) heavy cream
- 240g (1 cup) whole milk
Instructions
- Reduce the Apple Cider: Bring 2 cups of fresh apple cider to a boil in a small pot over high heat. Continue boiling for 30 to 45 minutes until the cider is thickened and reduced to about 1/4 cup, intensifying its flavors.
- Prepare the Caramel: To the reduced cider, add 113g of unsalted butter, 300g of brown or muscovado sugar, 1 teaspoon sea salt, and 1/2 to 1 teaspoon ground cinnamon. Stir the mixture and return it to a boil, cooking until the temperature reaches 245°F (118°C) for a proper caramel consistency.
- Add Cream and Milk: Turn off the heat and slowly add 480g heavy cream and 240g whole milk to the caramel. Some caramel may harden and float, so gently rewarm the mixture and whisk until the caramel melts completely into the dairy.
- Flavor and Cool: Stir in 1 teaspoon pure vanilla extract. Whisk the mixture thoroughly, then set it aside to cool to room temperature.
- Chill the Base: Transfer the ice cream base to an airtight container and refrigerate overnight to ensure it is thoroughly chilled, which improves the texture when frozen.
- Prepare the Freezer and Chill: Before churning, place your storage container in the freezer to chill. Whisk the base again to reincorporate any settled ingredients.
- Churn the Ice Cream: Pour the chilled base into your ice cream machine and freeze according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
- Freeze Before Serving: Transfer the churned ice cream to the pre-chilled airtight container. Freeze for several hours or until firm for optimal texture and flavor before serving.
Notes
- Reducing the apple cider concentrates the flavor but be careful not to burn it; stir occasionally during reduction.
- If the caramel hardens when adding cold milk and cream, gently reheat and whisk to reincorporate.
- Adjust cinnamon and spice level to preference or try a mix of nutmeg and allspice for a more complex flavor.
- For less sweetness, reduce the sugar quantity to 1 cup instead of 1 1/2 cups.
- Chilling the base overnight improves the creaminess and texture of the ice cream.
- Use a well-chilled container for storing the finished ice cream to maintain its texture longer.
- This recipe requires an ice cream maker for best results.
- Prep Time: 15 minutes (plus 30-45 minutes for cider reduction and chilling overnight)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling, Reducing, Chilling, Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (about 120g)
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 80mg
Keywords: apple cider caramel ice cream, homemade ice cream, autumn dessert, spiced ice cream, caramel ice cream, fall recipes
