Whereas some other recipes from The Ice Creamists' aren't as boozy, there's a solid cup and a quarter of hard cider in each batch of this recipe. A little lemon adds a tart twist.
Tips: For instructions on how to make this ice cream without an ice cream maker, see the "Tweaks" section of the Gin & Tonic Sorbetto post.
Tweaks: Since it's summer, apples aren't so much in season. Skip the step of hollowing out an apple and use a lemon instead, or no fruit at all. A drier cider, with less sugar, would be your best best to use here.
Reprinted with permission by Matt O'Connor. Copyright © 2013. Published by Octopus Publishing. Available wherever books are sold. All rights reserved.
- Yield:serves 4
- Active time: 1 hour
- Total time:4 hours, including freezing
- 1/2 cup water
- 1/2 cup superfine or granulated sugar
- 1 1/4 cups hard cider
- Juice of 1 lemon, plus 1 teaspoon zest
- Zap of ground cinnamon
- 2 lovely apples, to serve
Pour the water into a saucepan and add the sugar. Place over low heat and bring to a boil, whisking often, until the sugar dissolves. Reduce the heat and let simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup.
Pour the syrup into a heatproof bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, fill a sink halfway with cold water and ice and place the bowl of mixture in it for 20 minutes. Cover and refrigerate, ideally overnight, until thoroughly chilled (at least 40°F).
Add the cider, lemon juice, and cinnamon to the syrup and mix with an immersion blender. Pour into an ice cream machine and churn according to the manufacturer’s instructions.
When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2–3 hours).
To serve, cut the apples in half and hollow out with a paring knife. Fill each hollow with sorbetto and decorate with lemon zest before serving.