Apple Cider Doughnut Ice Cream
Apple Cider Doughnut Ice Cream is a lacto ovo vegetarian recipe with 16 servings. For 46 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 13g of fat, and a total of 197 calories. This recipe from Serious Eats has 230 fans. From preparation to the plate, this recipe takes approximately 2 hours. A mixture of kosher salt, heavy cream, bourbon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Summer. Many people really liked this hor d'oeuvre. With a spoonacular score of 17%, this dish is rather bad. Apple Cider Doughnut Holes, Apple Cider Doughnut Cake, and Apple Cider Doughnut Muffins are very similar to this recipe.
Servings: 16
Ingredients:
1 1/2 cups crumbled apple cider doughnuts (about 2)
4 cups apple cider
1 teaspoon bourbon
6 egg yolks
2 cups heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon mace
1/2 cup raw (turbinado) sugar
1 cup whole milk
Equipment:
sauce pan
whisk
Cooking instruction summary:
Procedures 1 In a wide, heavy saucepan, reduce apple cider over medium heat to 1/2 cup. Set aside. 2 In a second saucepan, whisk together egg yolks, sugar, salt, and mace, then slowly stir in cream and milk until smooth. Stir in reduced cider syrup. Bring to a medium-low flame and cook custard until it coats the back of a spoon but a swiped finger leaves a clean line. Stir in bourbon, then strain into an airtight container and chill overnight. 3 The next day, churn ice cream according to manufacturer's instructions. In the last minute of churning, add doughnut crumbles. Transfer to freezer for 4 to 6 hours or until firm.
Step by step:
1. In a wide, heavy saucepan, reduce apple cider over medium heat to 1/2 cup. Set aside.
2. In a second saucepan, whisk together egg yolks, sugar, salt, and mace, then slowly stir in cream and milk until smooth. Stir in reduced cider syrup. Bring to a medium-low flame and cook custard until it coats the back of a spoon but a swiped finger leaves a clean line. Stir in bourbon, then strain into an airtight container and chill overnight.
3. The next day, churn ice cream according to manufacturer's instructions. In the last minute of churning, add doughnut crumbles.
4. Transfer to freezer for 4 to 6 hours or until firm.
Nutrition Information:
covered percent of daily need
