Bourbon Apple Cider Ice Cream
Makes approximately 2 quarts
- 4 cups apple cider
- 1 cup high quality bourbon
- 2 cinnamon sticks
- 2 whole cloves
- 1 cup light brown sugar, packed
- 6 large egg yolks
- 1 cup granulated sugar
- 2 teaspoons all-purpose flour
- 1 cup whole milk
- 2 cups heavy cream
- In a medium, heatproof saucepan combine cider, bourbon, cinnamon sticks, and cloves. Bring the mixture to a boil and then reduce the heat and simmer for approximately 45 minutes or until the mixture has reduced by half.
- Remove from heat and whisk in brown sugar. Pour the bourbon apple cider syrup into a bowl and chill until cold.
- In a medium, heatproof bowl, whisk egg yolks, sugar, flour, and 2 tablespoons of the milk until the mixture turns pale yellow – 2-3 minutes.
- In a medium saucepan, bring remaining milk and heavy cream to a simmer.
- Slowly whisk milk and cream mixture into the yolk mixture to temper it. Pour the mixture back into the same saucepan and place over medium-high heat.
- Heat the mixture, whisking constantly (never allowing the mixture to boil), until a thermometer reaches 185 degrees Fahrenheit or the custard coats the back of a spoon.
- Remove from the heat and pour the custard through a sieve set over a large heat-proof bowl which is placed in a bowl of ice water to stop the cooking process.
- Pour the bourbon apple cider syrup through the sieve as well to strain it. Discard the cinnamon stick and cloves. Whisk the syrup into the custard until well blended.
- Cover the bowl with plastic wrap and chill for several hours or overnight to allow the flavors to blend.
- Process the mixture in an ice cream machine.
- Store the ice cream in an airtight container in the freezer.
Note: to make gluten free, leave out the flour!