Caramel + Leprechaun Cider Swirl Ice Cream
Prep: 1 hr | Freeze time: 12-24 hrs | Yields: 8-12 servings
1 12oz bottle Golden Cider
4 Tbsp salted butter
1 cup packed brown sugar
½ cup heavy cream
3/4 cup sugar
2 cups whole milk
1 cup heavy cream
1 egg yolk
1 tsp vanilla extract
In a heavy bottomed pot or saucepan, simmer cider for 10-15 until it reduces and begins to thicken. Add butter and brown sugar and simmer for an additional 10 minutes until the mixture starts to bubble. Stir frequently to prevent browning. Kill the heat, then slowly stir in the heavy cream. Allow to rest for 10 minutes before transferring to a storage safe container. Allow to cool for at least 1 hr before attempting to mix into ice cream.
For the ice cream base: whisk together sugar and milk in a saucepan. Simmer for no more than 5 minutes to dissolve the sugar. Remove from heat, then whisk in cold heavy cream followed by the egg yolk and vanilla. Allow to chill in the fridge for 30 minutes before processing in an ice cream maker according to the manufacturer's instructions.
Pour machine churned ice cream into a freezer safe storage container. Remove chilled caramel sauce from fridge and slowly pour over the vanilla ice cream creating swirls with a silicon spatula. Don’t be afraid to turn over the ice cream and really make a mess to fully encorporate. Freeze for at least 12 hrs before serving, although a 24hr freeze is best.