Best Apple Cider Ice Recipes

VODKA CRANBERRY PUNCH WITH APPLE CIDER ICE CUBES

Steps:

• Fill two ice cube trays with apple cider and freeze 8 hours or overnight. You may need a bit more or less of the cider, depending on the ice cube tray that you use.
• Meanwhile, heat the sugar, cinnamon and 1/3 cup water in a saucepan over medium heat, whisking the entire time. Cook until the mixture begins to bubble, then remove it from the heat. Allow it cool to room temperature, about 30 minutes.
• Combine the cranberry juice, vodka, orange juice, cinnamon sticks and the cinnamon simple syrup in a large punch bowl or pitcher. Stir well and refrigerate for a few hours before serving-this will marry the flavors. Before serving, add the apple cider ice cubes and cranberries to the bowl or pitcher.

APPLE AND CARAWAY TARTLETS WITH CINNAMON-CLOVE ICE CREAM AND CIDER-CARAMEL SAUCE

Steps:

• For crust:
• Blend flour, sugar, caraway and salt in processor. Add butter and process, using on/off turns, until butter is cut into pea-size pieces. Add 5 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Cut into 6 equal pieces. Press each piece of dough into 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. (Can be made 1 day ahead. Cover each crust; chill.)
• For filling:
• Place 3/4 cup Cider-Caramel Sauce in heavy large skillet. Add apples and cinnamon. Cook over high heat until apples are crisp-tender, about 8 minutes. Cool filling completely.
• Place rack at lowest position in oven; preheat to 375°F Divide filling among crusts, overlapping apples, if desired. Place tartlets on oven rack; bake until apples are tender and crust is brown at edges, about 40 minutes. Transfer to rack; cool 30 minutes. Push up pan bottoms, releasing tartlets. (Can be made 8 hours ahead. Let stand at room temperature.)
• Rewarm remaining sauce in small saucepan. Place tartlets on plates. Top with ice cream and some warm sauce. Garnish with grapes and mint, if desired.

POUND CAKE WITH VANILLA ICE CREAM AND APPLE CIDER SAUCE

Steps:

• Boil apple cider in large skillet until reduced to 1/2 cup, about 18 minutes. Add cream; boil until slightly thickened, about 2 minutes. Transfer to bowl. Whisk in butter and both extracts. Cool slightly, then chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
• Place 1 slice of cake on each plate. Top each with ice cream, sauce and nuts.

APPLE CIDER ICE

Steps:

• In a large heavy-bottomed saucepan, combine all the ingredients. Heat until the mixture begins to simmer. Decrease to medium low heat and let the mixture steep and reduce (but do not let boil) to 8 cups, about 1 hour. Refrigerate until cold.
• Pour reduced liquid into a shallow pan. Freeze, stirring every 1/2 hour, until hard, about 3 to 4 hours.

APPLE CIDER ICE CREAM WITH CINNAMON RECIPE

Steps:

• To make the boiled cider: Measure 1 1/4 cups of the cider and pour into a medium sized, heavy bottom stockpot. Take a ruler or chopstick and place it in the pan to measure the depth of the cider. Make a mark on the chopstick so you'll know when the cider reduces to that amount. Add the remaining cider to the pan and bring to a boil over medium-high heat, stirring occasionally with a wooden spoon. Reduce the heat to medium-low and cook, uncovered, for 3-4 hours, stirring occasionally, or until the cider has reduced to a little less than 1 1/4 cups of syrup. Make sure you don't ignore the cider. I recommend that you check and stir it frequently. I set a timer so I would remember every 20-30 minutes in the beginning, then when it was getting thick, I stayed close by to stir more often to prevent scorching. The boiled cider is done when it coats the back of a wooden spoon and measures slightly under 1 1/4 cups of syrup. It should have the texture of maple syrup. Cool until needed for the ice cream. However, it can be added to the ice cream mixture while still warm or even hot. To make the ice cream: Place a large glass or metal pan inside another larger bowl filled with ice. Add the whipping cream and vanilla bean paste to the bowl set inside the ice bath. Set aside. Pour the milk into a heavy bottom, medium saucepan. Add 1/2 cup of sugar, salt and cinnamon. Warm over medium heat, stirring to dissolve the sugar, until the mixture almost comes to a boil. While the milk is warming, combine the remaining 1/4 cup of sugar with the egg yolks in a medium mixing bowl. Whisk vigorously until the mixture is pale and slightly thickened. Set aside. Temper the egg mixture by slowly drizzling a little of the hot milk mixture into the eggs while whisking constantly. Continue adding the hot milk to the egg yolks, a little at a time, until combined. Once most of the hot milk has been added to the eggs, pour the egg/milk mixture back into the saucepan. Heat on medium, stirring constantly, until the mixture coats the back of a wooden spoon or reaches 175 degrees on an instant-read thermometer. Remove from the heat and add 2/3 cup of the boiled cider. Stir until combined. Pour the cider custard into the cream set over the ice bath. Stir occasionally (about every 5 minutes) while cooling, about 30 minutes. Cover and refrigerate the custard for at least 8 hours or overnight before processing. Process the ice cream according to the manufacturer directions for your ice cream maker. Once processed, scoop the ice cream into a freezer safe container, layering the ice cream with the remaining apple cider syrup. Alternately, freeze the ice cream without layering with the syrup, but serve with a drizzle of syrup to taste. Freeze the container for several hours or overnight before serving.