Apple Ice Cream

Apple Cider Ice Cream

4 Egg Yolks

2 tbsp of sugar

1 cup of Apple Cider

1/2 cup of heavy cream

1 1/2 cups of skim milk

1/8 teaspoon of vanilla.
1 teaspoon of salt

Method.
1. Scald the milk and heavy cream together( just heat until you see bubbles.
2. beat the eggs, sugar, and pinch of salt into a thick paste.
3. Whisk the room-temp apple cider into the egg mixture.
4 Then slowly stream the dairy mixture, that is now to room temp, into the egg mixture, while vigorously whisking.
5. Once it is fully incorporated, heat everything through on low heat. (Be sure to scrape the bottom of the pan)
6. The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla.
7. Put it inside a stainless steel, or a glass container, (a bowl, or a casserole dish, depending on the amount you are making)
8. Put it into a freezer. 
9. Whisk the mixture every thirty minutes for an hour and a half.
10. Enjoy pure deliciousness!

Now get in your fucking kitchen and get cooking!

'Til Next Time

-Daniel.

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