This recipe appears in:Scooped: Apple Cider Doughnut Ice Cream
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.
- 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)
In a wide, heavy saucepan, reduce apple cider over medium heat to 1/2 cup. Set aside.
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.
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.