It’s a damn good thing TNS is free, no? Lately I’ve been all take-take-take and no give-give-give.

And this week is no different; once again I’ve pooped out entirely on a Smackdown, and I can’t blame the tofu any longer.

At least I feel slightly guilty this time, which is why I’ve made you this spiced apple cider ice cream. Paired with David Lebovitz‘s caramel sauce, it’s the ultimate frozen fall treat and a great way to use up all the apple cider you’ll have after making French onion soup.


Spiced Apple Cider Ice Cream
Adapted from Serious Eats

4 c. apple cider
2 c. heavy cream
1 c. whole milk
2/3 c. turbinado sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. ground cloves
pinch of salt
6 egg yolks

Pour the cider into a wide saucepan set over medium-high heat and bring to a furious simmer; cook until thick and syrupy and reduced to half a cup.

Heat one cup of the cream and the milk in a medium saucepan with the sugar, salt and all the spices until hot but not boiling and whisk in the reduced cider. Pour the remaining heavy cream into a large bowl.

Whisk half the hot cream mixture into the egg yolks to temper them, then whisk the egg/milk/cream into the rest of the milk in the saucepan. Cook over medium heat until it coats the back of a spoon.

Strain the egg/milk/cream mixture into the bowl containing the remaining heavy cream and whisk to combine.

Chill over an ice bath and then in the fridge until good and cold, then churn and freeze in your ice cream machine according to the manufacturer’s instructions.

Transfer to some tupperware and freeze for at least 3-4 hours before consuming.