I have ALWAYS had a love for apple and all things apple. Ever since I was little, apple pie (especially one with a crumble topping) has been my pie of choice. I love fresh apple cider, caramel apples, apple crisp, apples dipped in peanut butter or caramel or nutella, and I even just enjoy a plain ole apple the most traditional way, straight off the core. Needless to say, this time of year has huge appeal and I haven’t even mentioned how much I love pumpkin. But I’ll save that for another day…..
Another thing that I truly enjoy is homemade ice cream. I have made a few different flavors in the past, but typically we stick with classic vanilla. It is easy to make, uses minimal ingredients, and never disappoints. But, sometimes it’s fun to switch it up a bit. When I saw this apple cider ice cream, I knew it would be my switch up! It still uses pretty few ingredients and is simple.
This was my first attempt at making ice cream with sweetened condensed milk. Like I said it was easy, but it didn’t thicken the same as other ice creams I have made. I’m not sure that I can blame this entirely on the sweetened condensed milk, but it was the most major difference in recipes. That being said…. I let it run through the machine for about 35 minutes, like usual, and then poured it in a container to put in the freezer. The next day it was frozen to the perfect consistency and the flavor was just what this apple lover was looking for… especially on a rare 80 degree October day!!
Ingredients
- 1 14-oz can SWEETENED CONDENSED MILK
- 2 cups HEAVY CREAM
- 1 cup MILK
- 1 1/2 cups FRESH APPLE CIDER
- 1 Tablespoon CINNAMON
Instructions
- Place apple cider in a saucepan and bring it to a boil. Boil until only 3 ounces remain. Remove from heat and let cool COMPLETELY (pouring it onto a plate will speed this process along). In a large bowl, whisk together sweetened condensed milk, cream, milk and cinnamon. Add cooled cider to the milk mixture and whisk until combined. Add mixture to your ice cream maker and churn according to manufacturer’s directions. Pour into a freezer container and freeze until solid. Serve drizzled with caramel.
Original Source: Amanda’s Cookin’
