Apple Cider Ice Cream, The Perfect Fall Flavor Recipe

方向

1. 1。

   Combine the cider, sugar, and cinnamon stick in a heavy medium saucepan and bring to a boil over high heat, swirling the pan occasionally by its handle. Boil until the cider is as thick as maple syrup and the sugar has caramelized, about 15 minutes. As the cider reduces in volume, it will bubble up to the top of the pan. When this happens, lift the pan off the heat, swirl it until the bubbles subside, and then continue cooking; reduce the heat slightly if the mixture refuses to simmer down. When it is the right consistency, the bubbles will be very thick, large, and foamy and you’ll have between 1/2 and 2/3 cup of syrup. A sure test that the syrup is ready is an instant-read thermometer. Remove the pan from the heat, tip it at an angle so that the syrup collects at one side, and insert the thermometer—the temperature should be 240ºF. Remove the cinnamon stick.

2. 2。

   While the syrup is cooking, scald the cream and milk in a large heavy saucepan over medium heat. (The mixture is ready when you see small bubbles around the edge of the pan and steam rising from the surface.) A wrinkled "skin" may also be present; just leave it alone. Keep hot over low heat.

3. 3。

   As soon as the syrup is ready, pour it into the hot cream and milk while whisking vigorously.Cook over low heat, whisking constantly, until the syrup is thoroughly incorporated into the cream mixture.从火上取下锅。

4. 4。

   在一个中等大小的碗中，将蛋黄和盐搅拌起来。非常逐渐地，在热苹果糖浆混合物中搅拌。将混合物刮入锅中，然后将锅放在中低温下。煮熟，不断搅拌，但用一个耐热橡胶刮刀轻轻地搅拌，整个锅的侧面和底部都绕着锅，直到蛋ust浓稠地厚度足以覆盖金属汤匙，约10分钟。即时阅读的温度计将注册180ºF。不要让混合物沸腾，否则会凝结。

5. 5。

   Immediately remove the pan from the heat and strain it into a bowl. Cool the custard, uncovered, stirring occasionally, until it reaches room temperature. Stir in the Applejack, if using, then cover and refrigerate. It must be very cold when churned. If you want to speed this process, cool the custard in a back of ice and water, stirring it from time to time until it is very cold.