Irresistibly Creamy Apple Cider Caramel Ice Cream Recipe
Discover how to make Creamy Apple Cider Caramel Ice Cream that's perfect for fall!
Equipment
- medium-sized pot
- ice cream maker
- mixing bowl
- whisk
Ingredients
For the Base
- 2 cups fresh apple cider unfiltered for deeper flavor
- ½ cup unsalted butter melted
- 1 cup brown sugar or muscovado sugar
- 1 teaspoon ground cinnamon or nutmeg, ginger optional
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract use pure for best flavor
For the Creamy Texture
- 2 cups heavy cream for rich texture
- 1 cup whole milk alternatives like 2% can work
Instructions
Step-by-Step Instructions
- Pour in 2 cups of fresh apple cider into a medium-sized pot. Over high heat, bring to a boil and then lower heat to simmer uncovered for 30 to 45 minutes until reduced to about ¼ cup.
- Stir in ½ cup melted unsalted butter, 1 cup brown sugar, ½ teaspoon sea salt, and 1 teaspoon cinnamon. Raise heat to medium and boil gently for 2 to 3 minutes until thickened.
- Allow caramel mixture to cool for 5 minutes, then whisk in 2 cups heavy cream and 1 cup whole milk until combined and smooth.
- Cool the mixture at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Set up the ice cream maker and churn the chilled mixture for 20 to 25 minutes until soft-serve consistency.
- Optionally, drizzle melted caramelized white chocolate during the last minutes of churning for extra richness.
- Transfer churned ice cream into an airtight container, smooth the top, cover tightly, and freeze for at least 4 hours until firm.
Notes
Perfect for fall gatherings, this ice cream can be customized with additional spices or toppings. Store in an airtight container.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 90mgPotassium: 200mgSugar: 25gVitamin A: 10IUCalcium: 10mg
Tried this recipe?Let us know how it was!