Serious Eats: Recipes
Apple Cider Ice Cream, The Perfect Fall Flavor
Who knew that trying to find apple cider in August would be like searching for fresh watermelon in February? Earlier this week, with my heart set on making this delicious scallop dish, I went to one farm stand and three supermarkets—and sent my boyfriend to two more—before finally procuring a bottle of cider at the specialty organic store Key Food on Flatbush Avenue in Brooklyn.
The only problem? It was a huge, gallon-sized bottle, and all I needed was a single cup. What to do with the leftovers? Make ice cream, of course! Specifically the apple cider ice cream from A is for Apple by Greg Patent and Dorothy Hinshaw Patent, which is one of my all-time favorite cookbooks. The recipes are simple and never fail to yield superb results; from the moist, low-fat cinnamon apple cake to the hearty apple cider-marinated beef short ribs.
I followed the recipe exactly, except for the last-minute addition of three tablespoons of Applejack (the liqueur made from concentrated hard cider) simply because I had some on-hand. The results were sensational—creamy, apply, and delicately spiced with the flavors of cinnamon and brandy. If you don't have an ice cream maker, Greg and Dorothy note that the caramel custard base is a delectable sauce in its own right, spooned over berries, crumbles, or fruit pies.