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Jonny's Hard Cider Ice Cream

 

 

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Jonny's Hard Cider Ice Cream

Desserts to Die For
by Marcel Desaulniers, 1995, Simon & Schuster

Alibris

Yields 2 quarts

1 quart apple cider
1 cup bourbon
2 3-inch cinnamon sticks
12 whole cloves
1 cup tightly packed
light brown sugar
2 cups heavy cream
1 cup whole milk
1 cup granulated sugar
6 large egg yolks

Equipment – Measuring cup, 3-quart saucepan, whisk, 2 3-quart
stainless steel bowls, 5-quart stainless steel bowl, plastic wrap, electric
mixer with paddle, rubber spatula, instant-read test thermometer, ice
cream freezer, 2-quart plastic container with lid

Prepare the ice cream

Heat the apple cider, bourbon, cinnamon sticks, and whole cloves in a
3-quart saucepan over medium-high heat. Bring to a boil, then lower
the heat to allow the mixture to simmer for 45 minutes (this should
yield 2 1/4 to 2 1/2 cups). Remove from the heat. Immediately add
the brown sugar, stirring with a whisk to dissolve. Cool the mixture
in an ice-water bath. When cool, cover with plastic wrap and refrig-
erate until needed.
Heat the heavy cream, milk, and 1/2 cup sugar in a 3-quart saucepan
over medium-high heat. When hot, stir to dissolve the sugar. Bring
to a boil.
While the cream is heating, place the egg yolks and the remaining 1/2
cup sugar in the bowl of an electric mixer fitted with a paddle. Beat the
eggs on high for 2 to 2 1/2 minutes. Scrape down the sides of the bowl,
then beat on high until slightly thickened and lemon-colored, 2 1/2 to 3
minutes. (At this point the cream should be boiling. If not, adjust the
mixer speed to low and continue to mix until the cream boils. If the eggs
are not mixed until the point when the boiling cream is added, they will
develop undesirable lumps.)
Pour the boiling cream into the beaten egg yolks and whisk to com-
bine. Return to the saucepan and heat over medium-high heat, stirring
constantly. Bring to a temperature of 185 degrees Fahrenheit, about
1 minute. Remove from the heat and transfer to a 3-quart stainless
steel bowl. Cool in an ice-water bath to a temperature of 40 to 45
degrees Fahrenheit, about 15 minutes.
When the mixture is cold, combine with the chilled cider mixture and
freeze in an ice cream freezer, following the manufacturer’s instructions. Transfer the semifrozen ice cream to a plastic container. Securely cover
the container, then place in the freezer for 24 hours before serving.
Serve within 3 to 4 days.

The Chef’s Touch:  You do not have to be a moonshiner to concoct (or enjoy)
this delectation. Corn whiskey makes an interesting substitute for bourbon,
as does apple brandy or Calvados. French apple brandy blends well with the
apple cider, as does grain alcohol (ouch) or rum. In fact, you can substitute
almost anything you have a taste for – or should I say, have had a taste of.
Seriously, though, most of the alcohol will evaporate during the simmering
process, leaving the taste but not the punch. So, unless you become pixilated
at the very thought of this type of concoction, do not fret about this dessert’s
intoxicating effect.

Select a good cider for this recipe. At the Trellis, we prefer an unfiltered
freshly squeezed apple cider. Although quite cloudy, it has a very pleasant
flavor without any of the cloying sweetness found in many commercial
brands. Seek out a small regional producer in your area (thank goodness
for the resurgence in small producers pressing high-quality sweet and
fermented ciders).
The egg yolks and sugar may be prepared using a hand-held electric mixer
(mixing time may increase slightly) or by hand, using a wire whisk (mixing
time may double). If either of these methods is used, be certain to continue
whisking the yolks while waiting for the cream to come to a boil – otherwise
you may end up with lumpy eggs.


Serve with:
Chilled Fruit Soup with Poached Apples
and Crispy Croutons


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