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.

Apple Cider Doughnut Ice Cream

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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


  • 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)


  1. 1

    In a wide, heavy saucepan, reduce apple cider over medium heat to 1/2 cup. Set aside.

  2. 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.

  3. 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 4 to 6 hours or until firm.


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