Apple Cider Caramel Ice Cream Recipe

A creamy caramel-apple cider ice cream. Muscovado sugar enhances caramel. Its caramelized white chocolate bits make it the only ice cream you need this autumn. 

Apple cider caramel: – 57g or 1/4 cup fresh apple cider reduced from 2 cups fresh apple cider – 113g or 1/2 cup unsalted butter – 300g or 1 1/2 cups brown sugar or muscovado sugar sugar can be reduced to 1 cup if you don't want it overly sweet – 1/2-1 teaspoon ground cinnamon depending on how strong you want it (can also use apple pie spices: nutmeg and allspice) – 1 teaspoons fine sea salt – 1 tsp pure vanilla extract Ice Cream Base: – 480g or 2 cups heavy cream – 240g or 1 cup whole milk




First, turn down the cider. In a small pot, boil the cider on high for 30 to 45 minutes, or until it's only ¼ of a cup. After the caramel has shrunk, add the butter, sugar, salt, 

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STEP  1 .

and cinnamon. Mix everything together and let it boil. Once the temperature hits 245 degrees, you can add the heavy cream and milk.  

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It's possible for some of the caramel to set and rise to the top. As it gets warmer, bring it back to the heat and whisk it. The milk will mix with the caramel. 

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Add the vanilla and use a whisk to mix it in. After that, let it cool down to room tone. Put it in a container that won't let air in and chill it in the fridge overnight. 

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Place the container in which you intend to store the ice cream in the freezer for the entire night for the best possible results. 

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The ice cream will be added after it has been chilled as a result of this. The instructions for freezing the base will be provided by your machine once you have ,

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finished combining all of the ingredients. Place it in a container that will prevent air from entering, and then freeze it.  

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-230 Calorie -26g Carb -12g Fat -4g Protein

See Also

Oat Flour Banana Muffins Recipe