Apple Cider Ice Cream

Creamy. Spiced. Cider-laced. This custard-style ice cream is infused with the rich, oaky character of our Kristof Farms Reserve Cider reduced down to a syrupy concentrate and blended into a decadent and creamy treat.

Ingredients:

• 2 cups heavy cream

• 1 cup whole milk

• 1 cup Kristof Farms Reserve Cider (reduced to ~¼ cup)

• 6 large egg yolks

• ⅔ cup granulated sugar

• 1 tsp ground cinnamon

• Pinch of salt

Instructions:

1. Reduce the cider:
In a small saucepan, simmer 1 cup of Kristof Farms Reserve Cider over medium heat until it reduces to about ¼ cup (15–20 minutes). It should be thick and syrupy. Set aside to cool.

2. Warm the base:
In a medium saucepan, combine cream, milk, cinnamon, and salt. Heat gently over medium until just steaming (do not boil).

3. Temper the eggs:
In a separate bowl, whisk egg yolks and sugar until slightly thickened. Slowly pour in some (about 1/4 cup) of the warm cream mixture, whisking constantly to temper the eggs.

4. Combine and thicken:
Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon (170–175°F).

5. Add the cider:
Remove from heat and stir in the reduced cider. Strain the mixture through a fine mesh sieve into a bowl.

6. Chill:
Cover and refrigerate for at least 4 hours (or overnight) until fully chilled.

7. Churn + freeze:
Churn in your ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze for 4–6 hours until firm.

🍨 Serve it with:

• A drizzle of extra cider reduction

• A side of warm cider donuts (do it)