Apple Cinnamon Ice Cream Recipe
spiced cider gelee, crème fraîche, graham crumble
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Ingredients
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Ice Cream Base
Spiced Cider Gelee
Crème Fraîche
Graham Crumble
Method
Ice Cream Base
- 1
Prepare the Ice Cream Base
In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, ground cinnamon, and vanilla extract. Heat over medium heat until the mixture is hot but not boiling.
- 2
- 3
Cook the Mixture
Return the mixture to the saucepan and cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- 4
Add Apple Cider
Remove from heat and stir in the apple cider. Allow the mixture to cool, then refrigerate until chilled, at least 4 hours or overnight.
- 5
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.
Spiced Cider Gelee
- 6
Prepare the Gelatin
In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.
- 7
Cook the Cider
In a saucepan, combine the apple cider, ground cinnamon, and ground nutmeg. Bring to a boil over medium heat, then remove from heat.
- 8
Combine Gelatin and Cider
Add the bloomed gelatin to the hot cider mixture and stir until the gelatin is fully dissolved.
- 9
Chill the Gelee
Pour the mixture into a shallow dish and refrigerate until set, about 2-3 hours.
Crème Fraîche
- 10
Mix the Crème Fraîche
In a small bowl, combine the heavy cream and buttermilk. Stir well, cover, and let sit at room temperature for 12-24 hours until thickened.
- 11
Refrigerate
Once thickened, store the crème fraîche in the refrigerator until ready to use.
Graham Crumble
- 12
Prepare the Crumble
In a bowl, mix the graham cracker crumbs and brown sugar together. Melt the butter and pour it over the crumb mixture, stirring until well combined.
- 13
Bake the Crumble
Spread the mixture onto a baking sheet lined with parchment paper and bake at 350°F (175°C) for about 10-12 minutes until golden brown. Allow to cool.