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Apple Cider Doughnut Ice Cream
[Photograph: Max Falkowitz]
When reduced to a syrup, apple cider takes on a tang as pronounced as its sweetness. It plays well here against sweet cream and toasty apple-laced doughnuts.
You may be tempted to substitute nutmeg for the harder to find mace, but it's worth seeking out. Among other things, mace tastes doughnut-y, and marries the ice cream to the doughnuts all the more.
Use the best apple cider you can get, but take a look at the nutrition facts. This recipe is formulated for cider with 120 calories (two tablespoons of sugar) per cup. If your four cups of apple cider have less than 1/2 cup (8 tablespoons, 480 calories) of sugar, add enough raw sugar to compensate.
About This Recipe
| Yield: | 8 to 10 (makes 1 generous quart) |
| Active time: | 45 minutes |
| Total time: | 1 1/2 hours (plus an overnight chill) |
| Special equipment: | ice cream maker |
| This recipe appears in: | Scooped: Apple Cider Doughnut Ice Cream |
Ingredients
- 4 cups apple cider
- 6 egg yolks
- 1/2 cup raw (turbinado) sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon mace
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon bourbon
- 1 1/2 cups crumbled apple cider doughnuts (about 2)
Procedures
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1
In a wide, heavy saucepan, reduce apple cider over medium heat to 1/2 cup. Set aside.
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2
In a second saucepan, whisk together egg yolks, sugar, salt, and mace, then slowly stir in cream and milk until smooth. Stir in reduced cider syrup. Bring to a medium-low flame and cook custard until it coats the back of a spoon but a swiped finger leaves a clean line. Stir in bourbon, then strain into an airtight container and chill overnight.
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3
The next day, churn ice cream according to manufacturer's instructions. In the last minute of churning, add doughnut crumbles. Transfer to freezer for 2 to 3 hours or until firm.
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