Apple Cider Ripple Ice Cream

5 from 1 vote

A perfect fall ice cream!

Prep Time10

Cook Time35

Resting Time6

Total Time4 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 281kcal

Heat Half and Half, sugar and vanilla in a saucepan over medium heat. Heat it until it just starts to bubble but do not let it boil.
Meanwhile whisk egg yolks until slightly lighter in colour and a bit frothy. (About 2 minutes).
Remove stove mixture from heat. Add approximately 1 tablespoon of hot cream mixture into the egg yolk stirring constantly. Add slowly and stir egg yolks so the yolks don't cook or curdle. Add another tablespoon of hot cream to the yolks stirring in well. Then slowly add the tempered egg yolks into the rest of the cream mixture. Be sure to stir while adding.
Put the cream mixture back on the stove and cook it for a few minutes more until it is thick enough to coat the back of the spoon.
Remove from heat and stir in the heavy cream.
Chill mixture and process in ice cream maker according to your appliances directions. (You can make the mixture the day ahead and chill overnight.)
For my Deni Ice Cream maker I would put the cream mixture in a sealed container in my freezer for at least 2 hours or overnight. Then I would process it in the ice cream maker for approximately 20 minutes. I would then pour soft serve directly from the machine into the ice cream container I will use to store it in the freezer.

While mixture is chilling- make the Apple Cider Flavouring. (Or flavouring can be made a day ahead and stored in the fridge.)
Add 2 cups cider, cinnamon stick, ground cinnamon and sugar to a medium saucepan. Stir over medium high heat until reduced to about ¼ cup. Stir frequently in the beginning and constantly toward the end. Mixture should be clear and syrupy. Pour out of pan and cool in a separate container.

When Ice cream is ready according to your ice cream maker instruction and has been poured into the freezer container, empty the applesauce onto the top of the ice cream in the center. Empty the cider syrup on top of the apple sauce. (You may need to warm the cider mixture slightly to make it pour.) With a knife swirl the apple sauce and syrup in figure 8 motion around the container. You want to see streaks of apple sauce/syrup.
Freeze container about 4 hours to firm up. Remove from freezer 20-40 minutes before serving.